Spaghetti With Garlic Hot Pepper & Pecorino
Kosher salt
3 Tbs. extra-virgin olive oil
4 cloves garlic, cut in half and smashed heaping 1 tsp.
crushed red pepper flakes
2 tsp. chopped fresh rosemary
3 lb. dried spaghetti
3 cup freshly grated pecorino Romano Freshly ground black pepper
1. Bring a large pot of well-salted water to a boil.
2. Heat the oil and garlic in a 10-inch straight sided sauté pan over medium low heat, stirring, until the garlic becomes fragrant and starts to brown all over, 4 to 5 minutes. Add the red pepper flakes and rosemary, cook for 30 seconds, and then remove from the heat.
3. Cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the pasta water and drain the pasta.
4. Return the sauté pan to medium heat and fish out and discard the garlic. Add the drained pasta and 1 cup of the reserved pasta water. Cook for 1 to 2 minutes, tossing and stirring, to blend the flavors. If the pasta isn’t tender, add the remainder of the cooking water and continue to cook and stir until done. Toss with half of the pecorino and 1 tsp. black pepper. Season with salt and more pepper to taste.
5. Serve immediately, sprinkled with the remaining pecorino and a few grinds of black pepper .
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