Spaghetti with Garlic & Oil is native to Southern Italy, specifically Naples. I chose this recipe because it requires only a few ingredients that most people already have in their homes. It’s quick to prepare and straightforward to execute. What I appreciate about this dish is that, with proper attention to not burning the garlic, it elevates the home cook to professional status. It’s versatile and light enough for various occasions—perfect for an intimate dinner or evening indulgence.
Yield: 4 servings (10 mg Cannabis per serving)
INGREDIENTS:
- 1 lb. spaghetti
- 1/2 cup high-quality olive oil (minus the Cannabis-infused EVOO)
- 4 teaspoons Cannabis-infused EVOO (40 mg THC total)
- 6 to 8 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Garnishes: chopped fresh parsley, freshly-grated Parmesan cheese
INSTRUCTIONS:
- Bring a large stockpot of heavily salted water (“like the sea”) to a boil. Add spaghetti and cook 1 minute less than al dente according to package directions..
- About 5 minutes after adding the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes sautéing for 3 to 5 minutes, or until it is lightly golden. (Note: It’s crucial that the garlic does not burn. If the pasta isn’t ready to go by the time the garlic is lightly golden, remove the pan from the heat until the pasta is ready.)
- Once the pasta is ready, use tongs to transfer it to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss continuously until evenly coated in the garlic sauce.
- Add parsley and mix thoroughly. If the sauce is dry, add another 1/4 cup of the starchy pasta water.
- Taste and adjust as needed, adding more salt and/or crushed red pepper flakes if desired.
- Serve immediately, garnished with freshly-grated Parmesan cheese and cracked black pepper.
