- 1 pound dried spaghetti
- 6 Tbsp. California Olive Ranch Limited Reserve extra virgin olive oil, divided
- 2 tsp. table salt or kosher salt, divided
- ¼ to 1/3 cup minced garlic (about 20 medium garlic cloves)
- ¼ tsp. dried red pepper flakes
- 3 Tbsp. chopped fresh Italian flat-leaf parsley
- Fleur de sel to taste
- Freshly grated Parmesan cheese, optional
Bring about 5 quarts of water to boil. Add the spaghetti and 1½ teaspoons of salt, cooking the spaghetti until al dente.
While spaghetti is cooking, gently heat 3 tablespoons of California Olive Ranch Limited Reserve extra virgin olive oil and half a teaspoon of salt in a 10-inch skillet over low heat. Add the garlic and cook until it becomes straw-colored, stirring the garlic often to prevent it from becoming overcooked. Turn off heat and add the red pepper flakes and parsley.
Drain the pasta, reserving about ½ cup of the cooking water. Add the garlic and olive oil mixture to the pasta as well as the additional 3 tablespoons of extra virgin olive oil. Stir to combine, adding some of the reserved cooking water to help coat pasta with the sauce. Add fleur de sel to taste.
Top with freshly grated Parmesan and a drizzle of California Olive Ranch Limited Reserve extra virgin olive oil.
Recipe adapted from "The New American Olive Oil" by Fran Gage (Stewart, Tabori & Chang, 2009)