Spaghettini aglio-oglio

Yield: 4 servings

Measure Ingredient
6 ounces Thin spaghetti
1 tablespoon + 1 t extra virgin olive oil
1 tablespoon Or more minced garlic
½ cup Low-sodium chicken broth
¼ cup Chopped fresh parsley

1. In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.

2. Meanwhile, place small non-stick skillet over medium heat 30 sec.

Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.

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