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Set a large pot of water to boil and prepare all ingredients.
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Begin cooking pasta to package instructions.
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Place a large cast iron skillet on cook top and heat 3 tablespoons olive oil on medium/low heat.
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Add ¾ of your garlic (saving the rest for later) and a pinch of sea salt to oil.
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Cook on medium/low heat until garlic is simmering, stirring frequently, then reduce heat to low. Continue to stir frequently till garlic is frothy and straw colored. This will take about 6 minutes.
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Be patient and don’t forget to stir cooking pasta while waiting.
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When garlic is frothy and straw colored, immediately turn off heat, add 3T parsley, remaining garlic, red pepper flakes, 2 tablespoons pasta water and juice of half a lemon to pan, stir.
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When pasta is al dente, strain in a colander, do not rinse.
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Add pasta to skillet with oil and herbs. Toss, scraping down side of pan with silicone spatula to evenly distribute herbs throughout pasta.
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Drizzle with 3 tablespoons olive oil and sprinkle with a few pinches of sea salt.
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Toss. Add Parmesan cheese if desired. Serve as is or top with sunny side up eggs and garnish with additional parsley.