Spaghettini with Oil and Garlic

Make this quick entree on a busy night.

Bring 3 quarts (12 cups) of water and 1/2 tsp. salt to a boil in a large pot. Add 8 ounces uncooked spaghettini. (This pasta shape is a slightly thinner version of spaghetti, which will do in a pinch if you can't find the former; I used DeBole's organic artichoke flour spaghetti: www.deboles.com). Stir frequently until the pot returns to a boil, then partially cover and cook for 6 minutes, stirring occasionally.

Drain the pasta, reserving 1/2 a cup of the cooking liquid. Set aside.

Heat a tablespoon of olive oil in a medium skillet over medium heat. Add 5, thinly sliced garlic cloves (yes it's a lot! Don't make this dish on a first date). Saute 2 minutes, until just golden.

Remove from heat and add another 1/4 tsp. salt, the 1/2 cup of reserved liquid, 1/4 cup chopped flat-leaf parsley, and 1/4 tsp. crushed red pepper. Add the pasta and toss gently to coat.

Return to the burner over medium heat for 1 minute until thoroughly heated.

Ladle 1 cup of the pasta into each of 4 bowls. The original recipe said to top each with 2 tablespoons grated fresh Parmesan, but instead try grating the Mozzarella block from Galaxy Foods.

This dish is best served immediately. Each of the four servings is 310 calories.

Cost:
spaghetti(ni) $2.19
flat-leaf parlsey $1.99
vegan cheese $3.39