WSVN — Everyone likes pasta, and our next Bite is easy, quick and downright delish! That’s what’s cooking this morning as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Midnight Spaghetti
Ingredients:
Kosher salt
1 pound dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving
Method of Preparation:
– Bring a large pot of water to a boil. Add two tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
– Heat olive oil over medium heat in a large pot. Add the garlic and cook for two minutes, stirring frequently, until it just begins to turn golden on the edges. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add one teaspoon of salt and simmer for about five minutes, until the liquid is reduced by about a third.
– Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for five minutes for the sauce to be absorbed.
To Plate:
Taste for seasoning and serve warm with extra Parmesan on the side.
Serves: 4