Spaghetti alla Giardiniera

• 份量: 2

配料

3 large garlic cloves

½ bunch parsley

1 lemon

Kosher salt

½ cup oil-packed mild giardiniera relish

6 ounces spaghetti

Red pepper flakes, to taste

5 tablespoons unsalted butter

1 ounce parmigiano reggiano, plus more for serving

步骤

1. Do some prep:

Bring a large pot of salted water to a boil.

Very firmly whack 3 garlic cloves to smash them to smithereens, discarding the skins.

Coarsely chop about ½ bunch of parsley.

Drain the oil from ½ cup (packed!) mild giardiniera. If you happen to have giardiniera in larger pieces/chunks, you can finely chop it. You'll want enough to measure a packed ½ cup of finely chopped giardiniera–almost like a relish.

2. Make the giardiniera sauce:

Stir 6 ounces spaghetti into the pot of boiling water and set a timer according to package directions.

Place a large skillet over medium heat. Add 3 tablespoons of butter and the smashed garlic and cook over medium-low until sizzling and fragrant, 2-3 minutes.

Immediately add the chopped giardiniera and a big pinch of red pepper flakes and cook, stirring until softened, about 2 minutes longer. Scoop out ½ cup of water from the boiling pot of water and add to the skillet to stop the cooking.

3.Add the pasta and finish:

When the spaghetti is nicely al dente or cooked to your liking, use tongs to transfer it to the skillet of giardiniera sauce. Don’t drain the water, you may need to scoop some out and add it to the sauce to thin it.

Add the remaining 2 tbsp of butter and set the skillet over medium heat. Use tongs to toss frequently until all the noodles are coated and glossy–if you need to add more water to make things saucier, go for it!

Finally, remove the skillet from the heat. Squeeze in the juice of 1 lemon and stir in the chopped parsley. Finely grate 1 ounce of Parmigiano reggiano (about ½ cup using a Microplane) into the skillet and stir to melt.

4. Serve:

Season the noodles with salt and chili flakes to taste and serve.