Spaghetti with Garlic and Oil (In Italian, Spaghetti Aglia ed Oglio)
Quick and easy, a delightful supper or appetizer.
¼ cup extra virgin olive oil
1 tbsp. garlic, chopped
4 ounces spaghetti
Salt to taste
Coarsely ground black pepper
1 tbsp. finely chopped Italian flat-leaf parsley
Grated Parmigiana Reggiano or Pecorino Romano cheese
- Heat the oil in a small skillet over low heat. Add garlic, stirring often until garlic turns golden. Be careful not to let it burn.
- Cook the spaghetti in boiling, salted water according to package instructions or al dente, firm to the bite. Toss with the oil and garlic, salt and pepper.
- Serve and garnish with Parmigiana Reggiano or Pecorino Romano cheese.
Source: “365 Ways To Cook Pasta” by Marie Simmons, 1988
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Easily create EBooks