Yield: 3 1/2 cups
|8 ounces||Broad noodles|
|2 quarts||Boiling water|
|1 tablespoon||Cooking oil (optional)|
|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|
|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