Pasta with Garlic and Olive Oil

This recipe was so good.  I was a little reluctant because it calls for 12 cloves of garlic, but it was so mellow and just right .  Even my very picky eater asked for seconds.  He was so happy at dinner time, he even actually tried a tomato!

Don't skip the extra step to make the toasted bread crumbs, they were so delicious on top too!

Pasta with garlic & oil
(from America's Test Kitchen)
Serves 4-6

Table Salt
1 pound spaghetti
6 tablespoons extra virgin olive oil
12 medium garlic cloves, minced or pressed through a garlic press (about 4 tablespoons) (I did mine in a small chopper)
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
1/3 cup grated Parmesan cheese (optional)

1. Bring 4 qts. water to a boil in a large pot.  Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente; reserve 1/3 cup of the cooking water then drain the pasta and return it to the pot.
2. Meanwhile, heat 3 tablespoons of the oil, 3 tablespoons of the garlic and 1/2 teaspoon salt over low heat in a 10-inch nonstick skillet.  Cook, stirring constantly, until the garlic is sticky and straw-colored, 10-12 minutes.  Off the heat, stir in the remaining 1 tablespoon garlic, the red pepper flakes, parsley, lemon juice, and 2 tablespoons of the reserved pasta cooking water.
3. Transfer the drained pasta to a warm serving bowl; add the remaining 3 tablespoons of olive oil and remaining reserved pasta cooking water and toss to combine.  Add the garlic mixture and 3/4 teaspoon salt; toss to combine. 

Serve with Parmesan cheese and toasted bread crumbs.

For the bread crumbs, pulse 2 slices of sandwich bread in a food processor.  Combine with 2 tablespoons olive oil, season with salt and pepper.  Bake on a rimmed baking sheet at 375 degrees until golden brown, 8-10 minutes.

Also, I wilted some spinach and then sauteed it in the pan that had the leftover olive oil and garlic.  I just finished off the spinach with some salt, pepper and a little lemon.