Salt-As-You-Go Pasta Recipe

Name: Salt-As-You-Go Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Kosher salt; 1/4 cup olive oil, plus more for serving; 3 large shallots, chopped; 5 garlic cloves, finely chopped; 1/2 teaspoon crushed red pepper flakes, plus more for serving; 2 small bunches of broccolini; 12 ounces tubetti or other short tube pasta; 1 1/2 ounces Parmesan, finely grated, plus more for serving; Lemon wedges (for serving)

Ingredients

Kosher salt
1/4 cup olive oil, plus more for serving
3 large shallots, chopped
5 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
2 small bunches of broccolini
12 ounces tubetti or other short tube pasta
1 1/2 ounces Parmesan, finely grated, plus more for serving
Lemon wedges (for serving)

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Bring 6 quarts water to a boil in a large pot; season with salt.
The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup).
Meanwhile, heat 1/4 cup oil in a large skillet over medium.
Add shallots, garlic, and 1/2 tsp. red pepper flakes; season lightly with salt.
Cook, stirring occasionally, until shallots are translucent, about 4 minutes.
Remove from heat and set aside.
Remove florets from broccolini and cut into bite-size pieces.
Slice stems into 1/2" pieces.
Add to boiling water.
Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet.
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes.
Drain, reserving 3/4 cup pasta cooking liquid.
Add pasta and pasta cooking liquid to skillet, tossing to combine.
Cook over medium-high heat, gradually adding 1 1/2 oz. Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes. Taste and season with more salt if needed.
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes.