Spaghetti with Olive Oil and Garlic

Name: Spaghetti with Olive Oil and Garlic
Prep time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Water (1 gallon water); 4 tsp Kosher Salt (4 teaspoons kosher salt); 1 lb Spaghetti (1 pound dried spaghetti noodles); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 1 tsp Garlic (1 teaspoon finely minced garlic); 0 pieces Capers (Drained capers); 0 pieces Sun-dried Tomatoes (Sun-dried tomatoes); 0 pieces Red Bell Pepper (Diced red bell pepper); 0 pieces Olives (Chopped olives); 0 pieces Walnuts (Toasted walnuts); 0 pieces Hard Cheese (Grated hard cheese, such as Parmesan or Asiago); 0 pieces Soft Cheese (Crumbled soft cheese, such as chevre or gorgonzola); 0 pieces Artichoke Hearts (Drained canned artichoke hearts); 0 pieces Oysters (Smoked oysters); 0 pieces Black Pepper (Freshly ground black pepper)

Spaghetti with Olive Oil and Garlic - Mains (Italian)

30 minItalian

Servings4

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Pescatarian
Halal
Egg Free

Steps

1Place the water in a 7-quart pot, add the salt, cover, place over high heat and bring to a rolling boil.
2Add the spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Stir for the first 30 seconds. Cover the pot; reduce the heat to medium-high, and return to a rolling boil. Stir occasionally.
3In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don't shake dry. And no rinsing!
4Place the olive oil and garlic into the bottom of a wide, large serving bowl. Add the pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss with optional toppings, as desired.