Pasta with Garlic & Olive Oil
Pasta with Garlic and Olive Oil recipe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
garlic cloves
|
*
|
|
| ½ | cup |
olive oil
|
|
| 1 | pound |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
garlic cloves
|
*
|
| 118 | ml |
olive oil
|
|
| 453.6 | g |
spaghetti
|
|
Directions
Version 1, with raw garlic:
Combine the the garlic with the olive oil.
Cook the pasta until it is al dente, then drain and toss with the garlic and olive oil.
Season well and serve immediately.
Version 2, with lightly toasted golden garlic:
Heat the garlic in the olive oil until golden.
Remove from the heat and set aside.
Cook the pasta until al dente, then drain and toss with the garlic.
Season and serve immediately.
Variations: Add a generous pinch of hot red pepper flakes as you heat the garlic.
Toss with the cooked pasta and a handful or two of chopped fresh parsley.
Prepare the basic recipe, adding parsley as above.
Season with lots of cayenne pepper and toss with the finely grated rind of 1 lime and the juice of 1 or 2 limes.
Add several teaspoonfuls of capers to the hot pepper variation.
Add a small handful of torn basil leaves to the oil as you heat. Coarsely chop half a head or so of white cabbage and add to the pan along with the heating garlic and hot red pepper flakes. Sauté until tender and slightly browned. Add more oil, garlic and red pepper if needed. Season and toss with pasta of your choice.
