Spagehtti Garlic & Oil
A very quick, easy and simple meal. Use a high-quality olive oil for great results.
Yield
4 servingsPrep
5 minCook
12 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
spaghetti
|
|
| 5 | cloves |
garlic
freshly sliced |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
salt
for the cooking water |
|
| 1 | tablespoon |
italian parsley
minced, for garnish |
|
| 1 | each |
hot chili peppers
dried, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
spaghetti
|
|
| 5 | cloves |
garlic
freshly sliced |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
white pepper
|
|
| 15 | ml |
salt
for the cooking water |
|
| 15 | ml |
italian parsley
minced, for garnish |
|
| 1 | each |
hot chili peppers
dried, optional |
*
|
Directions
Bring a large pot of water to a boil, add the salt to the water.
Cook the pasta according to the package direction until "al dente", tender but still firm to the bite. Drain.
Meanwhile, slice the garlic into very thin slices.
In a small saucepan gently heat the olive oil and garlic together to infuse the garlic flavor into the oil. Add a dried hot pepper if desired.
Mix the garlic oil and pasta together. Add pepper to taste.
Serve warm. Top with parmesan cheese and parsley to garnish if desired.
