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2 recipes
Five ingredients and fifteen minutes. The secret is to cook the garlic slowly so it turns sweet and pale gold, then toss everything with a splash of starchy pasta water so the oil turns into a glossy sauce that clings to every strand.
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
