Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

  • 3 quarts water
  • 1 tablespoon kosher salt
  • 16 ounces dried spaghetti noodles
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 cloves of garlic, minced fine
Optional Toppings:
  • Capers
  • Sun dried tomatoes
  • Red pepper
  • Olives
  • Walnuts
  • Hard cheeses like Asiago and Parmesan
  • Soft or veined cheeses like gorgonzola or chevre
  • Canned Artichokes
  • Smoked oysters
  • Black pepper

Directions

Place water in large lidded pot, add salt and bring to a rolling boil. Add spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.

Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide serving bowl along with garlic.

In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don't shake dry. And no rinsing!

Add pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Nigella Lawson

Emeril's Pasta

Recipe courtesy of Emeril Lagasse

Pasta Salad

Fresh Pasta

Recipe courtesy of Emeril Lagasse

Fresh Pasta

Recipe courtesy of Mario Batali

Nutty Pasta

Recipe courtesy of Laura Calder

Pizza Pasta

Recipe courtesy of David Rocco

On TV

So Much Pretty Food Here