Ina Garten Midnight Pasta (Print Version)

# Ingredients:

→ For the Pasta

01 - 1 pound dried spaghetti (DeCecco recommended)
02 - Kosher salt

→ For the Garlic Sauce

03 - 1/3 cup good quality olive oil
04 - 8 large garlic cloves, thinly sliced
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1/2 cup fresh parsley, minced
07 - 1 cup freshly grated Parmesan cheese, plus extra for serving

# Instructions:

01 - Bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt and the spaghetti. Cook according to the package directions until al dente. Before draining, scoop out about 1½ cups of the starchy pasta water and set it aside - this is liquid gold for your sauce!
02 - While the pasta is cooking, grab a large sauté pan (12-inch is perfect) that'll be big enough to hold all the pasta later. Pour in the olive oil and warm it over medium heat. Add the sliced garlic and stir constantly for about 2 minutes. You want the garlic to get fragrant and just slightly golden at the edges - keep a close eye on it because garlic can go from perfect to burnt in seconds!
03 - Once the garlic is golden around the edges, sprinkle in the red pepper flakes and continue stirring for another 30 seconds. The oil will take on a beautiful reddish hue as it gets infused with the spice.
04 - Carefully pour in the reserved pasta cooking water (it might splatter a bit, so stand back). Stir to combine everything and bring the mixture to a boil. Once boiling, lower the heat and add 1 teaspoon of salt. Let it simmer gently for about 5 minutes until the liquid reduces by about a third and starts to thicken slightly.
05 - Add your drained pasta directly to the pan with the garlic sauce. Use tongs to toss everything together, making sure each strand gets coated with that garlicky goodness.
06 - Remove the pan from the heat and immediately sprinkle in the Parmesan cheese and minced parsley. Toss everything together until the cheese starts to melt and create a silky coating on the pasta.
07 - Here's the secret to amazing pasta - let it rest! Give it about 5 minutes off the heat to sit and absorb all those flavors. The pasta will continue soaking up the sauce, becoming even more delicious. Give it a final taste and adjust the seasoning if needed. Serve warm in pasta bowls with an extra sprinkle of Parmesan on top.

# Notes:

01 - This simple pasta is known as "midnight pasta" because it's perfect for a late-night craving - made with pantry staples you likely already have on hand.
02 - The quality of olive oil makes a big difference in this dish since it's a main flavor component - use the best you can afford.
03 - You can adjust the red pepper flakes to your spice preference - use less for a mild dish or up to 1 teaspoon if you like things fiery.
04 - Freshly grated Parmesan is essential here - the pre-grated stuff in a can won't melt properly or give you the same flavor.

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