Fettuccine with Olive Oil, Garlic, and Red Pepper

Cooking Light April 2011, p. 183

¼ cup olive oil, divided

3 garlic cloves, minced

½ teaspoon crushed red pepper

6 quarts water

3 ¼ teaspoons kosher salt, divided

8 ounces uncooked fettuccine

½  cup (2 ounces) grated fresh Parmesan cheese

1/3 cup coarsely chopped fresh flat-leaf parsley

Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. 

Be sure you read the instructions on the pasta itself - basically undercook it just a little.

Drain pasta in a colander over a bowl, reserving ½ cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining ¼ teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. 

The parsley makes it look so happy!

Place 1 ½ cups pasta on each of 4 plates; drizzle each serving with 1 ½ teaspoons olive oil. 

Served up with a nice grilled duck breast!

My Rating: 4/5 "The pepper makes this a zippy little treat that pairs well with other, blander dishes. It's short on cost and long on flavor!"