Most of us believe that the pasta is not cooked enough if it’s not very tender, more transparent and not chew at all! I used to ask my mother whenever I help her cooking specially pasta the same question again and again, is it done? and tells me the same replay “wait till it get transparent and very soft” .. when it comes to me I didn’t like it cooked this way, I wasn’t that kind of believers as well .. I always liked my pasta to be chew and not over cooked! at that time I know nothing about al dente, all I knew is that the pasta tastes good this why .. that’s it .. I even thought I have strange taste toward food!
When I came to know what al dente is, I never cooked pasta again, why? actually I don’t know but maybe because I was afraid .. I always thought that my pasta is not perfect or even good based on the local measures on who perfect pasts should taste like. However, now I discovered that I was doing the right thing all that time .. I started to look at pasta differently and that’s why I was afraid .. I was afraid from doing what I was always doing without knowing that is the right thing to do! But at the end I decided to challenge myself and to make the best al dente I ever ate ..
I always had the thought of combining olive oil, garlic and pasta .. no cream .. no tomato .. I didn’t know that the recipe even exists till I flipped my cookbook pages searching for something to do for lunch .. and I found this .. the exact recipe always imagined and thought about long time ago! The dish was ready within an hour, well it should be a 30 minute recipe, but I can’t consider this as a drawback or something, I know that it was me .. I consumed more time preparing, taking pictures, and doing other stuff that is not related to the recipe at all .. I like to enjoy the cooking process after all and that’s makes you forget everything when it comes to time.
Usually, I don’t stick that much to the orginal recipe, and I don’t know why! I always add a personal touch .. I feel it gives the dish am preparing a special flavor that is made for me that no one ever tasted before .. whatever, lets start with my first official al dente !
Spaghetti with Garlic and Olive Oil
Adapted from The Best 30 Minutes Recipe, serves 4 to 6.
Ingredients you need
6 tablespoons extra virgin olive oil
12 garlic cloves, minced ( which means 4 tablespoons)
1 pound spaghetti
3 tablespoons minced fresh parsley
2 teaspoons fresh lemon juice
1/4 teaspoon red pepper flakes
1 tablespoon oil
Grated Parmesan cheese, for serving
1. Making the minutes count
Sauté 3 tablespoons of minced garlic, and prepare the remaing ingredients in the meanwhile.
2. Boil water for spaghetti
Bring 4 quarts water to boil in large cooking pot.
3. Sauté garlic
Cook 3 tablespoons of olive oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10 inch nonstick skillet over low heat. Stir often, until the garlic becomes sticky and foamy, and straw-colored. This can take about 10 minutes. Once the garlic is done remove it from heat.
4. Cook and Drain spaghetti
Add spaghetti, 1 tablespoon oil and 1 tablespoon salt to boiling water and cook. Stir regularly, until al dente. Reserve 1/2 cup cooking water for later use. Drain spaghetti and return spaghetti to pot.
5. Toss spaghetti with sauce
Stir parsley, lemon juice, red pepper flakes, remaining 3 tablespoons olive oil, sautéed garlic, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with remaining tablespoon raw garlic, salt, and pepper to taste. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.
enjoy with love,
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