Spaghetti with Garlic and Herbs

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For the most nutritionally potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to hearty whole-wheat pasta. For even more pow, mix in minced anchovies.

Body+Soul, March 2010

Yield Serves 2

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Ingredients

1/2 pound whole-wheat spaghetti
1 tablespoon olive oil, plus more for drizzling
6 pepperoncini, sliced into rings
2 tablespoons minced garlic (6 to 8 cloves)
3/4 cup chopped parsley, basil, or both
1/2 cup grated Parmesan
Coarse salt and freshly ground pepper

Directions

Bring a large pot of water to a boil. Add a generous amount of salt, then add pasta. Cook until al dente.
Just before pasta is done, heat oil in a large skillet. Add pepperoncini and half of the garlic; toss to heat through.
Reserve 1 cup of pasta-cooking water, then drain pasta.
Add pasta to skillet and stir. Add just enough reserved pasta water to moisten; stir in garlic and herbs. Stir in cheese, then season with salt and pepper. Drizzle with more olive oil and shaved Parmesan, if desired.