Yield: 3 1/2 cups
Measure | Ingredient |
---|---|
8 ounces | Broad noodles |
2 quarts | Boiling water |
1 tablespoon | Cooking oil (optional) |
2 teaspoons | Salt |
1 tablespoon | Olive (or cooking) oil |
1 tablespoon | Hard margarine (or butter) |
2 \N | Garlic cloves, minced |
½ cup | Chopped fresh parsley |
1 teaspoon | Dried sweet basil |
½ teaspoon | Salt |
¼ teaspoon | Dried crushed chilies |
\N \N | Grated Parmesan cheese, sprinkle |
Cook noodles in boiling water, cooking oil and first amount of salt in large uncovered pot or Dutch oven for 5 to 7 minutes until tender but firm.
Drain. Return noodles to pot.
Heat olive oil and margarine in non-stick frying pan. Add garlic, parsley, basil, second amount of salt and crushed chilies. Saute until garlic is soft. Add to pasta. Mix. Sprinkle with Parmesan cheese. Makes about 3½ cups. Typed in MMFormat by cjhartlin@... Source: Company's Coming.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 23, 1999