- ¼ lb bucatini
- 2 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- ½ cup water
- ½ teaspoon Momofuku Tingly Seasoned Salt*
- 2 tablespoons Italian parsley, roughly chopped
*Savory spice can be replaced with Momofuku Tingly Seasoned Salt. Reduce to 1½ teaspoons of Savory Seasoned Salt.
Cook pasta according to package directions for 1 minute less than instructed. It should taste more al dente than you typically enjoy.
Add olive oil to a sauté pan over medium heat with sliced garlic and red pepper flakes. Cook on low heat until the garlic turns light golden.
Set aside ½ cup of the pasta water. Transfer the cooked pasta into the sauté pan, and add the ½ cup of water. Add in Momofuku Tingly Seasoned Salt and cook the pasta on low while tossing it in the infused olive oil. Cook to your desired doneness—approximately 1 to 2 minutes.
Finish with a handful of chopped parsley and more Tingly Seasoned Salt, to taste.
Momofuku Tingly Seasoned Salt is a jolt of flavor without the burn of being too spicy. It takes the ingredients of Savory Seasoned Salt, but adds Sichuan peppercorns.
Tingly Seasoned Salt is available for purchase at sweetgreen stores. A limited number of Seasoned Salt three-pack at Peach Mart. For online orders, please join our waitlist.