Name: Garlic Oil Pasta Sauce with Parsley and Pecorino
Total time: 20 min
Cuisine: ItalianEurope
Ingredients: 1/3 cup extra-virgin olive oil; 4 garlic cloves , sliced thin; 1/2 teaspoon table salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 pound cooked pasta , plus ½ cup pasta cooking water; 1/4 cup chopped fresh parsley; 4 teaspoons lemon juice; Grated Pecorino Romano cheese

Why This Recipe Works

For a simple, fast pasta sauce that delivered big flavor, we began by blooming lots of sliced garlic and a pinch of spicy red pepper flakes in a generous amount of fruity, peppery extra-virgin olive oil. We brightened and balanced the rich oil with just enough lemon juice and a fistful of fresh parsley. Pungent, complex grated Pecorino Romano cheese—sprinkled on top of the finished pasta—layered in a supersatisfying cheesiness that paired perfectly with our Fresh Pasta recipe.

Before You Begin

For the best results, use a high-quality extra-virgin olive oil.

Instructions

Combine oil, garlic, salt, pepper, and pepper flakes in 12-inch skillet. Cook over medium heat until garlic is lightly toasted, 2 to 4 minutes.

Add pasta and pasta cooking water; toss to combine. Off heat, stir in parsley and lemon juice. Season with salt and pepper to taste. Serve immediately, passing Pecorino separately.