One-Pan Pasta With Garlic and Oil

• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 pound dry or fresh spaghetti, linguini or fettuccine
• 2 teaspoons salt, or as needed
• 1/2 cup coarsely chopped fresh parsley
• 1/2 teaspoon piment despelette or other crushed red pepper, to taste

1. In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic.
2. Place over medium heat and saute garlic until golden.
3. Using a slotted spoon, transfer garlic to a plate and set aside.
4. Set aside a colander placed over a bowl.
5. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften).
6. Add 2 teaspoons salt and 8 cups cold water.
7. Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta.
8. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan.
9. Add remaining 1/4 cup oil, reserved garlic, parsley and red pepper.
10. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce.
11. Adjust salt as needed.
12. Serve immediately.

extra virgin olive oil, garlic, fresh spaghetti, salt, fresh parsley, piment

Taken from cooking.nytimes.com/recipes/1012417 (may not work)