Fettuccine with Olive Oil, Garlic, and Red Pepper

Ingredients

• 0.5 teaspoon pepper red crushed
• 8 ounces fettuccine barilla uncooked
• 0.3 cup flat-leaf parsley fresh coarsely chopped
• 3  garlic cloves minced
• 3.3 teaspoons kosher salt divided
• 0.3 cup olive oil divided
• 2 ounces parmesan cheese fresh grated
• 6 quarts water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Heat a large skillet over medium heat.
2. Add 2 tablespoons oil; swirl to coat.
3. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper.
4. Remove from heat.
5. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot.
6. Add pasta; cook 8 minutes or until almost al dente.
7. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
8. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine.
9. Remove from heat.
10. Add parsley; toss.
11. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.