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Made by Cesar de la Parra

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The ultimate quick pantry meal. This classic Italian pasta gets a kick from salsa macha, with golden garlic and fresh parsley in a simple, emulsified sauce made from just pasta water and olive oil.

Ingredients:

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•   2 tbsp olive oil
•   10 cloves garlic (minced)
•   1 tbsp salsa macha
•   1 small handful of fresh parsley
•   1 pinch salt
•   220 g capellini pasta
•   2 cups pasta cooking water
•   1 pinch chopped fresh parsley

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a cold pot or large skillet, add a generous amount of olive oil, the 10 minced garlic cloves, 1 tbsp salsa macha, and a small handful of fresh parsley. Season with a pinch of salt.
2. Turn the heat to medium and sauté the mixture, stirring frequently, until the garlic is golden and fragrant. Remove and discard the browned parsley sprig.
3. Meanwhile, cook the 220g (about 1/2 lb) of capellini pasta in a separate pot of well-salted boiling water according to package directions until al dente. Before draining, carefully scoop out 2 cups of the starchy pasta cooking water.
4. Pour the 2 cups of pasta water into the pot with the garlicky oil. Increase the heat to bring to a simmer, letting it reduce slightly and emulsify.
5. Transfer the drained pasta directly into the sauce. Add a generous amount of freshly chopped parsley and toss vigorously for 1-2 minutes until the pasta is well-coated and the sauce clings to the strands.
6. Twirl the pasta onto a plate, garnish with more parsley if desired, and enjoy immediately.