New York Pasta Dish a la Adrian.



Chopping parsley for a delicious dinner.



While in NY recently, I enjoyed a phenomenal pasta dish on two separate occasions, (it was so good my hostess, Adrian, made it twice.)  I was a little skeptical at first; the ingredients seemed too simple and no one can afford an empty tasting carb.  But that was my thought before I tasted it, and I was so wrong.  This is not an empty carb.  It's a fragrant & flavorful bowl of heaven.  It's delicious and classic and a dish that we should all be able to make for a celebratory event, even if it's not the main course.  It's known as Spaghettini with Oil and Garlic by Lidia, but I will always think of it as Adrian's Pasta.  Total yum.

My thought on the pasta is that you should follow the recipe, even though it seems simple.  I think it could easily lose it's special ness if the recipe is not adhered to.  So here it is.  Please let me know what you think.

Adrian's Pasta.

Ingredients:

salt
1 pound spaghettini or vermicelli  (I think you should just use a noodle you like, doesn't make a difference. Just adjust cooking times accordingly.)
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional)

How to make it:
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender, but still very firm, about 6 minutes.

Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Remove from the heat and add 1/2 teaspoon crushed red pepper.

Ladle about 1 1/2 cups of the pasta cooking water into the sauce. Add the parsley, the remaining 2 tablespoons olive oil and salt to taste.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.