Ingredients
salt
1lbspaghettini,or vermicelli
5tbspextra virgin olive oil
10garlic cloves
½tspcrushed red pepper
1cupfreshly parmigiano reggiano,or pecorino romano cheese, grated, optional
Preparation
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently.
Cook the pasta, semi-covered, stirring occasionally, for about 6 minutes, until tender but still very firm.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, for about 2 minutes, until pale golden.
Remove from the heat and add crushed red pepper..
Ladle about 1½ cups of the pasta cooking water into the sauce. Add the remaining 2 tablespoons olive oil and salt to taste.
Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook for about 1 minute, until the pasta is coated with the sauce and done.
Remove the pot from the heat and toss in the grated cheese. Check the seasoning, adding salt and crushed red pepper if necessary.
Serve immediately in warm bowls, and enjoy!
