Name: Linguine with Pecorino and Black Pepper
Total time: 45 min
Ingredients: 4 medium cloves garlic , peeled, processed through garlic press, and mixed with 1 teaspoon water (see note); 1/3 cup extra-virgin olive oil; Table salt; 1 pound linguine or or spaghetti; 1/2 cup grated Pecorino Romano cheese; 2 teaspoons lemon juice; Ground black pepper

Why This Recipe Works

If you have garlic and olive oil on hand, you have the makings of a basic sauce for pasta; we wanted to develop a garlic and oil pasta recipe with perfect proportions that would create a sauce with balanced flavors quickly and easily. Our final pasta with garlic and oil recipe used 1/3 cup of extra-virgin olive oil (pure olive oil was deemed too bland) for 1 pound of spaghetti. Four medium cloves of garlic delivered flavor without overwhelming the pasta. We passed the garlic through a garlic press and diluted it in a little bit of water to guarantee even distribution and prevent burning.

Before You Begin

The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning.

Instructions

Heat oil, garlic, and 1/2 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.

Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, cheese, and lemon juice; toss well to coat. Adjust seasoning with 1 teaspoon ground black pepper. Serve immediately.