This classic Italian dish has found a permanent spot in Italian American cuisine. You can dress it with Parmigiano Reggiano, Pecorino Romano, or Grana Padano. And I guarantee that it's a favorite for kids as well as moms. Why? Because it tastes delicious and requires very little clean up!

Makes 6 Servings

Ingredients:

Salt

1 pound spaghettini or vermicelli

5 tablespoons extra virgin olive oil

10 garlic cloves, peeled and sliced

½ teaspoon (or more to taste) crushed red pepper

½ cup chopped fresh Italian parsley

1 cup freshly grated Parmigiano Reggiano cheese, Pecorino Romano or Grana Padano

Preparation:

1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender, but still very firm, about 6 minutes.

2. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Remove from the heat and add ½ teaspoon crushed red pepper.

3. Ladle about 1 ½ cups of the pasta cooking water into the sauce. Add the parsley, the remaining 2 tablespoons olive oil and salt to taste.

4. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.

Try this Pan-Fried Parmigiano Reggiano Coated Scallopine or something else from our Recipe File.