- ¼ lb bucatini
- 2 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- ½ cup water
- 1½ teaspoons Momofuku Savory Seasoned Salt*
- 2 tablespoons Italian parsley, roughly chopped
*Savory spice can be replaced with Momofuku Tingly Seasoned Salt. Reduce to ½ teaspoon of Tingly.
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 Savory 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.
Momofuku Savory Seasoned Salt is supercharged salt and pepper. It mixes kosher salt with garlic, tamari, kelp, and mushroom powder.