Spelt Spaghetti with Parsley and Garlic Oil

I've mentioned before on the site, I judge a cookbook by the recipes that appear simple. If a recipe developer cannot nail a recipe light on ingredients, I lose trust in the rest. It's a fine balance when you have only a few ingredients- each one plays an important roll and too much of one or not enough of another can ruin a dish. This spaghetti with parsley and garlic oil is a wonderful example of a recipe light on ingredients done right. The balance of the garlic oil with plenty of cheese and herbs- it's such a hearty meal (especially with homemade spelt spaghetti!)

This spaghetti comes from Nicole Gulotta's book: Eat this Poem. I've been lucky to know Nicole for a few years and watch the process she went through with this book. If you're looking for summer reading, add this book to your list. It's a book filled with recipes inspired by poetry and Nicole's writing is beautiful. Her love and attention she gave this book really shines on every page. I don't see her often but having her book makes me feel like I can have dinner with her.

Spelt Spaghetti with Parsley and Garlic Oil

Print Recipe

Print Recipe

An beautiful and easy pasta dish for weeknight dinners. Spaghetti recipe from the book, Eat this Poem. 

• Author: Erin Alderson
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• ⅓ cup extra-virgin olive oil
• 2 garlic cloves, left whole
• ¼ teaspoon crushed red pepper flakes
• 1 pound spaghetti (see note)
• 1 cup chopped parsley (about 1 lunch)
• Zest of 1 lemon
• ½ cup grated Vegetarian Parmesan cheese, plus more for serving
• Salt
• Freshly cracked black pepper

Instructions

• Warm the oil, garlic, and red pepper flakes in a small saucepan over medium-low heat. Cook for 10 to 15 minutes, or until the garlic begins to sizzle and turn golden. Swirl it in the pan a few times before removing it from the stove to let it continue infusing.
  If the garlic burns, begin again.
• Bring a large pot of water to a boil and salt it liberally before sliding the pasta in. Cook for 7 to 8 minutes, or until al dente. Drain, reserving ½ cup of the starchy cooking water. Pour the pasta back into the pot and drizzle in the reserved oil, discarding the garlic cloves. Toss to combine. Add the parsley, lemon zest, Parmesan cheese, a sprinkle of salt, and a few grinds of pepper. If the pasta seems dry after adding the cheese, add the reserved cooking liquid, 1 tablespoon at a time, and toss to coat. The spaghetti should glisten a bit, but it should not be dripping with oil. Serve with additional cheese grated on top, if desired.

Notes

Tips & Tricks: I made this with homemade spelt pasta and it was a wonderful, fresh meal.

Stock up: get the pantry ingredients you will need: Pasta, Olive Oil, Parsley

Link: Recipe reprinted with permission from the book Eat this Poem.

Explore Eat this Poem by Nicole Gulotta

As mentioned above, this books is an absolute must for summer reading. The poem selection is wonderful and each recipe is well-crafted. The books isn't vegetarian but I have many recipes tagged to try. This book would also be a lovely gift for anyone who loves poetry. I recommend heading to Nicole's site to see all the information about the book. Also, a few other recipes that have been shared:

Mushroom and Brie Quesadillas
Triple Ginger Coffee Cake
Soba Bowl with Braised Cabbage and Tahini Dressing