Spaghetti with Frisée, Oil and Garlic
A fresh take on spaghetti dinner. We add the frisée at the end so that it just wilts as there’s no need to overcook it. Serves 4-6
Kosher salt, to taste, plus 1 teaspoon
1 pound spaghetti pasta
3 cloves garlic, sliced
1/3 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional
¾ cup cherry tomatoes, halved
1 bunch Frisée loosely chopped
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add in the cherry tomatoes and frisée. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Recipe adapted from Spaghetti with Oil and Garlic (Aglio Et Olio) by Food Network Kitchen