Spaghettini with Oil and Garlic

Name: Spaghettini with Oil and Garlic
Yield: makes 6 servings
Ingredients: Salt; 1 pound spaghettini or vermicelli; 5 tablespoons extra-virgin olive oil; 10 cloves garlic, peeled and sliced; 1/2 teaspoon crushed hot red pepper, or more to taste; 1/2 cup chopped fresh Italian parsley; 1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)

December 9, 2011

Spaghettini is very similar to vermicelli, and both are somewhere between capellini and spaghetti when it comes to thickness. Because they cook quickly, it’s best to remove them from the boiling water when they are still undercooked, and to let them finish cooking in the sauce. I find this pasta very delicate but zesty and wouldn’t serve it with cheese. But if you love cheese in your pasta, have it.

Recipe notes

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