Parsley Pasta

Method7 steps · about 15 min

1. 1

   Step 1: Heat 1 tbsp olive oil in a pan over medium heat. Add the minced 6 garlic cloves and 1 tbsp capers, and fry for 2–3 minutes until fragrant but not browned. Move the pan to an unheated burner and set it aside.

   Fry garlic and capers · 3 minUses 1 tbsp olive oil · 6 garlic cloves, minced · 1 tbsp capers

2. 2

   Step 2: Using the same active burner, bring a separate pot of water to a boil. Add the 1/3 lb pasta and cook according to that package’s directions. Keep the pasta and its starchy cooking water in the pot for transferring to the sauce.

   Uses Water for boiling the pasta; a little fresh water for reheating only if needed · 1/3 lb pasta, such as angel hair or spaghetti

3. 3

   Step 3: When the pasta is cooked, move its pot to an unheated burner. Return the pan of garlic-caper oil to the active burner over low heat.

   Uses Cooked pasta and its starchy cooking water · Garlic-caper olive oil

4. 4

   Step 4: Use tongs to transfer all cooked pasta directly from its pot to the pan. Add a splash of that starchy pasta water and toss gently over low heat until the garlic-caper oil coats the pasta.

   Uses Cooked pasta ready to transfer · Warm garlic-caper oil · A splash of the actual pasta cooking water

5. 5

   Step 5: Add the full 2 tbsp grated Parmesan gradually while tossing, so it disperses without clumping. Season with a little of the salt to taste.

   Uses Pasta coated in garlic-caper oil · 2 tbsp Parmesan, grated · Salt, to taste

6. 6

   Step 6: Add the 1/2 cup chopped Italian parsley and toss it through the Parmesan-coated pasta.

   Uses Parmesan-coated garlic-caper pasta · 1/2 cup fresh Italian parsley, chopped

7. 7

   Step 7: Squeeze the juice from the whole lemon (1) over the pasta, discarding any seeds, and toss again. Serve immediately, optionally with a sprinkle of red chili flakes. Refrigerate leftovers promptly in a sealed container for 2–3 days. For reheating, add a splash of fresh water if needed and heat thoroughly to 165°F; microwave in repeated 30-second increments if desired.

   Uses Parsley-Parmesan pasta · 1 whole lemon, for its juice · Red chili flakes, optional, to serve · A splash of fresh water only for optional later reheating