Ingredients:

  • 8 oz dried spaghetti
  • 2 quarts water
  • 1 tbsp sea salt
  • 4 large garlic cloves, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh Italian flat-leaf parsley, finely chopped
  • 1 tbsp fresh basil, chiffonade
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 lemon, zested
  • 1/4 tsp black pepper, freshly cracked

Instructions:

  1. Bring 2 quarts of water to a boil in a large stockpot and add 1 tbsp of sea salt.
  2. Add 8 oz of pasta and cook for 8 minutes to ensure an al dente texture.
  3. Before draining the pasta, reserve 1 cup of the starchy pasta cooking water.
  4. While the pasta cooks, place 1/4 cup olive oil and sliced garlic in a cold skillet. Turn heat to medium-low.
  5. Once the garlic is fragrant and just begins to turn a pale golden color, add 1/2 tsp red pepper flakes and 1/4 tsp black pepper to bloom in the oil.
  6. Transfer the cooked pasta directly into the skillet using tongs.
  7. Pour in 1/2 cup of the reserved pasta water. Increase heat to medium and toss vigorously until the liquid turns into a creamy, glossy sauce.
  8. Remove from heat and stir in 1/2 cup Parmesan cheese, lemon zest, 1/4 cup parsley, and basil.