I happen to be a huge fan of rich garlic flavor that isn’t too overpowering. When the garlic is cooked very slowly, it cooks down to the wonderful flavor that we love. The great thing is that the olive oil gets infused with that great garlic flavor too, and the pasta soaks up the olive oil. You get where I’m going. The pasta actually tastes like garlic and lemon rather than it just being a sauce. Add some toasted pine nuts, red pepper flakes and parsley, and you have a quick and delicious meal that is perfect for a warm summer day.
Garlicky Pasta with Lemon, Olive Oil and Pine Nuts
- 16 oz pasta (such as campanelle)
- 5 garlic cloves, minced
- 1/4 cup olive oil
- juice of 1 lemon
- zest of 1 lemon
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup toasted pine nuts
- 1/4 cup chopped parsley
Add the olive oil and the minced garlic to a cold 8" skillet.
Turn the burner to medium-low and gently cook the garlic until it is soft, about 6 to 8 minutes. Stir frequently and be careful not to brown the garlic.
Add the red pepper flakes to the pan and remove from the heat.
Meanwhile, cook the pasta al dente and reserve 1/4 cup of the pasta water.
Add the pasta back to the pot after draining.
Combine the olive oil and garlic, toasted pine nuts, parsley, lemon juice, lemon zest and half of the grated parmesan with the pasta, and mix well. If the pasta is dry, add some of the reserved pasta water.
Season well with kosher salt and freshly ground pepper.
Serve with the remaining parmesan.