1?4 cup coarsely chopped mint
1?4 cup coarsely grated Parmigiano-Reggiano, plus more if desired
1. In a very large skillet (or a Dutch oven; see page 215 for tips), warm the olive oil over medium-high heat. Add the garlic and cook until fragrant and light golden, about 3 minutes. Add the chili flakes and cook for 30 seconds more. Add 2 tablespoons water to the pan. Remove from the heat.
2. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain and reserve a cup or two of the pasta water.
3. Season the ricotta with salt and pepper.
4. Toss the spaghetti into the skillet with the garlic, along with the butter and pepper. Cook over medium heat until the pasta is just al dente, 1 to 2 minutes. Then add the ricotta, herbs, and Parmigiano-Reggiano to the pasta and toss with tongs until the ricotta loosely coats the spaghetti, adding more pasta water as needed to smooth out the texture.
5. Divide the pasta among four individual serving plates or bowls. Finish each with a drizzle of olive oil and more Parmigiano-Reggiano, if desired.
Excerpted from Franny's Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books). Copyright © 2013. Photographs by John von Pamer.
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