Spaghetti con aglio e olio

Yield: 1 servings

Measure Ingredient
1 pounds (450 g.) thin spaghetti
6 eaches Garlic cloves, minced
⅓ each To 1/2 c. (80-120 ml.) extra-virgin olive oil
\N \N Salt and freshly ground pepper
\N \N Freshly grated parmesan cheese, optional

Bring abundant water to a rolling boil. Salt it and stir in the spaghetti. Prepare the sauce while the pasta is cooking. Heat the garlic in ⅓ c. (80 ml.) oil in a frying pan over low heat. When the garlic just begins to bubble, stir and cook for 3 more minutes. Do not let it brown. Remove the pan from the heat. When the pasta is al dente, drain it, add it to the frying pan, and toss it well. Season to taste with salt and pepper and add a bit more oil if you like.

Transfer the pasta to a warm platter or to individual bowls and serve immediately. Pass parmesan cheese if desired.

Submitted By BILL JERNIGAN On 11-05-94

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