Garlic Bread Pasta for National Pasta Day

Kosher salt, for boiling water
8 ounces (227 g) pasta of choice
3 tablespoons extra virgin olive oil, divided
½ cup (50 g) Seasoned Breadcrumbs
¾ cup (90 g) grated Parmesan
3 or 4 garlic cloves, minced, plus 4 or 5 sliced
3 tablespoons butter, softened
½ teaspoon red pepper flakes
2 tablespoons chopped parsley leaves

1. Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to the package instructions. Set aside ½ cup (120 ml) pasta water and then drain.

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat and add the breadcrumbs. Toast until golden brown, about 5 minutes, stirring frequently so they don’t burn. Remove the breadcrumbs and set aside.

3. Combine the Parmesan, minced garlic, and butter in a small bowl and set aside.

4. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat and add the sliced garlic. Toast until it just starts to brown, 3 to 5 minutes, and then add the red pepper flakes and cook for about 1 minute.

5. Add the cooked pasta. If your pasta isn’t ready yet, remove the skillet from the heat so the garlic doesn’t burn and then return it to the heat once the pasta is ready.

6. Reduce the heat to low and stir in the butter-and[1]cheese mixture. As the butter starts to melt, stir in the reserved pasta water one tablespoon at a time. While you stir, the butter and water should emulsify into a smooth sauce. Continue adding pasta water until you get a smooth, saucy texture.

7. Stir in the parsley. Remove from the heat and serve with the breadcrumbs sprinkled on top