Spaghetti with Olive Oil & Garlic

1 Teaspon Kosher Salt, plus more for pasta-cooking water and to taste1 pound spaghetti

4 to 6 cloves garlic

1/2 cup extra-virgin olive oil

Freshly ground black pepper

Small handful fresh flat-leaf parsley leaves

Chunk of Parmesan cheese

1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 12 minutes.

2. Meanwhile, make the sauce. Smash, peel and coarsely chop the garlic. In a large skillet combine the garlic, olive oil, 1 teaspoon salt, and some black pepper. Warm the garlic and oil over low heat, stirring occasionally, until the garlic turns golden; be careful not to let the oil get too hot or the garlic will turn brown and bitter.

3. Chop the parsley. When the pasta is done, use tongs to lift it out of thewater, letting most of the water drip off. Carefully transfer the pasta to the skillet. Stir and turn the pasta with tongs to coat all the strands with the garlic. If the noodles seem dry, add up to 1/4 cup of the pasta-cooking water. Season to taste with salt and black epper. Transfer to a large serving bowl and mix in the parsley. Serve with freshly grated Paresan.

Serves 4 to 6 people.