Spaghettini with Oil and Garlic

6 quarts water
2 3/4 teaspoons salt, divided
1 pound uncooked spaghettini
3 tablespoons extravirgin olive oil
8 garlic cloves, sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper
1 cup (4 ounces) grated Parmigiano-Reggiano cheese


Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.


--Adapted from Cooking Light magazine