Spaghettini aglio-oglio
4 servings
Ingredients
| Quantity | 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 |
Directions
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.