1tablespoonDiamond Crystal kosher saltfor the cooking water
1/3cupextra virgin olive oil
1teaspoonDiamond Crystal kosher salt
1/2teaspoonfreshly ground black pepper
Fill a large stockpot with water. Bring the water to a boil over high heat. When the water starts boiling, add a tablespoon of kosher salt.
As soon as the water returns to a boil, add the pasta. Cook, gently stirring, 2 minutes less than the package instructions, then check the pasta for doneness. It's usually perfectly done 1-2 minutes before the time listed on the package.
While the pasta is cooking, heat the olive oil and the garlic in a medium saucepan over medium heat. Cook the garlic until just golden, then promptly remove from heat.
Drain the pasta into a colander. Don't drain too well - it's OK and in fact preferable if a little of the cooking water adheres to the pasta.
Return the pasta to the hot, empty stockpot. Pour the garlicky olive oil on top, scraping every last drop with a spatula, add salt and pepper and mix well.
If you wish, top with grated parmesan and chopped parsley.
Serve immediately, or divide into servings and keep in airtight containers for a few days in the fridge. Reheat in the microwave.
Nutrition information assumes Jovial Spaghetti was used.Nutrition info doesn't include toppings such as parsley or parmesan.