Pasta Aglio Et Olio
This is my fall back recipe when I am on my own for dinner. It's so easy, but very flavorful and filling. We planned on having stuffed shells for dinner, but we didn't have any marinara sauce. Justin had some soup for dinner and I made some delicious Garlic and Oil Pasta.
Ingredients
1 pound uncooked penne pasta
1 Tbsp extra virgin olive oil
1 Tbsp butter or margarine
10 garlic cloves, sliced
1/2 cup chopped parsley
1/2 teaspoon crushed red pepper (optional)
1 cup (4 ounces) grated Parmigiano-Reggiano cheese (optional)
10 garlic cloves, sliced
1/2 cup chopped parsley
1/2 teaspoon crushed red pepper (optional)
1 cup (4 ounces) grated Parmigiano-Reggiano cheese (optional)
Salt and Pepper, to taste
Cook pasta in boiling water for 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant and beginning to turn golden, stirring constantly. Remove from heat. Stir in remaining salt and pepper, reserved 1 cup cooking water, butter or margarine, parsley, and red pepper (if desired).
Add pasta to pan, stirring well to coat. Return pan to medium heat and cook 1 minute or until pasta is al dente, tossing to coat. Place pasta mixture in bowl and sprinkle cheese on top (if desired). Serve immediately.
Source: Me!
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