Prep 15 mins
Cook 10 mins
When there is no time to cook, I resort to this garlic-and-olive-oil sauce for spaghetti or linguine. With all the ingredients on hand, this can be ready in less than 10 minutes, just enough time to boil the pasta. Use a fruity extra virgin olive oil for its intense flavor and cook the garlic slowly in it so it does not brown.
- 2⁄3 cup extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon fine sea salt
- 1⁄3 cup minced fresh Italian parsley
- 12 ounces spaghetti or 12 ounces linguine
- freshly grated parmigiano-reggiano cheese (optional) or pecorino cheese (optional)
- Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
- Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.
- Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.
Unbelievable easy and delicious recipe. Thank you and for the parsley tip!
WOW,WOW, and WOW!!! This is a terrific recipe. My husband loves pasta and I love garlic. I did cook the garlic on low for about 10 minutes, I've read a couple of places that this helps release the flavor. This dish has lots of flavor. Will be making once a week for sure. Thanks Phil for sharing such a tasty recipe :)
I have been making this for a long time. I have to confess that I have never been able to cook garlic without it "browning". Thanks for the tip on that and the parsley