Spaghettini Squared Pasta With Olive Oil Garlic And Zucchini Recipes

SPAGHETTI WITH ZUCCHINI AND GARLIC

Steps:

• Pile up 2 or 3 layers of paper towels on a work surface.
• Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
• Heat a large skillet over moderate heat.
• Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
• When garlic starts sizzling in oil, add shredded zucchini.
• Season zucchini with salt and pepper.
• Saute shredded zucchini 7 to 10 minutes.
• Add hot, drained pasta to the pan.
• Toss spaghetti with zucchini and garlic oil.
• Add a couple of handfuls of grated cheese to the pan.
• Adjust seasoning and serve.

SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)

Steps:

• 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 olive oil in a large skillet over medium heat.
• Add in 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, remaining 2 tablespoons 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.
• Check the seasoning, adding salt and crushed pepper flakes if needed.
• Serve immediately in warm bowls.