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Pasta Aglio e olio (garlic and oil) Recipe

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This recipe for Pasta Aglio e olio (garlic and oil) is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb. thin spaghetti or angel hair pasta
¼ c. good quality extra-virgin olive oil
8 T. garlic, minced or thinly sliced
2 T. butter
3 T. finely chopped fresh parsley
½ tsp. red pepper flakes (optional)
½ c. grated Parmesan

Directions:
Directions:
Cook pasta in a large pot of boiling water with about 1 T.. of salt until al dente (just barely tender when bitten). Be very careful not to overcook!. Drain, reserving about
¼ c. of the cooking water.

While pasta is cooking, combine oil, garlic, red pepper flakes (if using) and a pinch of salt in a 10-or 12-inch cold deep skillet. Cook over low heat, stirring constantly, until garlic is just beginning to brown. Remove from heat, add butter, parsley, and half the reserved cooking water to skillet and stir well. Place skillet over low heat and bring to a boil, simmer for a few minutes and then add drained pasta and half the Parmesan to the skillet and toss to combine and reheat; if too dry you can add more pasta water. Serve with remaining Parmesan on the side.

Number Of Servings:
Number Of Servings:
2 as an entree, 4 as a side
Personal Notes:
Personal Notes:
This is one of my husband's favorites and it has become one of mine as well. It is super quick and easy. If you are a lover of anchovies (we both are) you can add 4 flat, drained anchovie filets to the skillet when browning the garlic. They dissolve and add a whole new flavor to the dish.

 

 

 

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