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Spelt Spaghetti with Parsley and Garlic Oil

A simple, bright spaghetti tossed with garlic-infused olive oil, fresh parsley, lemon zest, and vegetarian Parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic left whole
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound spaghetti (spelt preferred) see note
  • 1 cup parsley chopped (about 1 bunch)
  • lemon zest zest of 1 lemon
  • 1/2 cup Vegetarian Parmesan cheese grated, plus more for serving
  • salt to taste; for pasta water and finishing
  • freshly cracked black pepper to taste

Instructions

  • In a small saucepan, combine the olive oil, whole garlic cloves, and crushed red pepper flakes. Warm over medium-low heat and cook gently for 10–15 minutes, swirling occasionally, until the garlic sizzles and turns golden to infuse the oil; remove from heat to continue infusing.
  • If the garlic burns, discard the oil and start over with fresh oil and garlic.
  • Bring a large pot of water to a rolling boil, salt liberally, and add the spaghetti. Cook according to package directions for about 7–8 minutes or until al dente.
  • Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
  • Return the drained spaghetti to the pot. Discard the garlic cloves from the infused oil and drizzle the oil over the pasta; toss to coat.
  • Add the chopped parsley, lemon zest, grated Parmesan, a sprinkle of salt, and several grinds of black pepper. Toss to combine.
  • If the pasta seems dry after adding the cheese, add the reserved cooking water 1 tablespoon at a time, tossing until the spaghetti is glossy but not oily.
  • Serve immediately with additional grated Parmesan if desired.

Equipment

  • Saucepan
  • Large Pot
  • Colander
  • Tongs or pasta fork
  • Microplane or grater
  • Measuring Cups and Spoons

Notes

  • I made this with homemade spelt pasta and it was a wonderful, fresh meal.
  • Stock up on pantry staples: pasta, olive oil, and parsley.
  • Use whole garlic cloves for a milder, infused flavor.
  • Reserve pasta water to adjust sauce consistency.
  • Discard burned garlic and restart the oil infusion.
  • Recipe reprinted with permission from the book Eat This Poem.