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PASTA
3
quarts water
1
1
3
2
tablespoon kosher salt
6 ounces dried spaghetti noodles
tablespoons extra−virgin olive oil
to 3 cloves of garlic, minced fine
Optional Toppings:
Capers
Sun dried tomatoes
Red pepper
Olives
Walnuts
Hard cheeses like Asiago and Parmesan
Soft or veined cheeses like gorgonzola or chevre
Canned Artichokes
Smoked oysters
Black pepper
1
2
3
4
5
6
) Place water in large lidded pot, add salt and bring to a rolling boil.
) Add spaghetti, fanning it into the water so that each strand makes contact.
) Using a wooden spoon or tongs, gently bend noodles to submerge.
) Cover pot and return to a rolling boil, reducing heat to medium−high.
) Stir occasionally.
) Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide
serving bowl along with garlic.
) In 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.
7
8
9
1
1
0) Add pasta to serving bowl and toss to coat.
1) Quickly divide into individual bowls and toss with various toppings.
Yield: 4 servings
PASTA
59
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