Recipe information
Yield
Makes 4 to 6 first-course
Ingredients
1
/2 cup olive oil
1
/2 cups chopped fresh Italian parsley
3
large garlic cloves, minced
1
tablespoon ground cumin
1
/2 teaspoon dried crushed red pepper
12
ounces spaghetti
Freshly grated Parmesan cheese
Need to make a substitution?
Preparation
Mix first 5 ingredients in small bowl; set aside. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain spaghetti, reserving 3/4 cup cooking liquid. Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cup fulls if dry. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.