Spaghetti with Garlic and Oil

• Kosher salt to taste
• 10 garlic cloves, sliced
• 1/3 cup olive oil, plus more as needed
• 1 pound spaghetti
• 1/2 teaspoon peperoncino flakes
• 1/2 cup chopped fresh Italian parsley
• 1 packed cup fresh basil leaves, shredded
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Bring a large pot of salted water to boil for the pasta.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic, and let sizzle until it begins to turn golden, about 2 minutes.
4. Once you begin to cook the garlic, drop the spaghetti into the boiling water and give it a stir.
5. Once the garlic is golden, toss in the peperoncino and let toast for a minute, then ladle in 2 cups pasta water and stir.
6. Bring the sauce to a rapid boil, and season with salt to taste (depending in part on how salty your pasta water is).
7. Once the sauce has reduced by about half and the spaghetti is al dente, ladle the pasta from the water and into the sauce.
8. Sprinkle in the parsley.
9. Cook and toss to coat the pasta with the sauce.
10. Remove from heat, and add the basil and grated cheese.
11. Toss once more, adding a final drizzle of olive oil, and serve immediately.
12. This recipe can be transformed into a different sauce without major effort or investment.
13. You can add four anchovy fillets when you cook the sliced garlic, or add 1/2 cup drained capers when you add the pasta water, or you can add both.

kosher salt, garlic, olive oil, spaghetti, peperoncino flakes, fresh italian parsley, fresh basil

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-garlic-and-oil-385259 (may not work)