Posted by: Deana | February 5, 2009

Spaghetti with Garlic, Olive Oil, and Parsley

This recipe has everything: it’s easy to make, budget-friendly, tastes good, and has the all-important ingredient – garlic!  Hardly a day goes by that Z and I don’t cook with garlic.  As far as important ingredients go in our kitchen, garlic is right up there with salt.

I got this recipe from our Williams-Sonoma cookbook, Savoring Pasta and RiceI bought this book recently because we have other Williams-Sonoma cookbooks and we love them.  We’ve tried several recipes from this book already and have really enjoyed them.  I love these cookbooks because they’re so beautiful to look at, the pictures are so inspiring.

Spaghetti with Garlic, Olive Oil, and Parsley

  • 1lb (500 g) spaghetti
  • 2 T coarse salt
  • ½ cup (4fl oz) extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 bunch fresh flat-leaf (Italian) parsley, finely chopped
  • salt & freshly ground pepper to taste
  • grated aged pecorino cheese (I used aged Parmesan since that’s what we had on hand)

Bring a large pot three-fourths full of water to a boil.  Add the pasta and the coarse salt, stir well, and cook until al dente, about 10 minutes.

Meanwhile, in a saucepan over medium heat, warm together the olive oil and garlic.  When the garlic turns a rich gold, after about 1 minute, sprinkle in the parsley.  Stir well to coat the parsley with the garlic and oil, then remove the pan from the heat.

Drain the pasta and transfer to a warmed serving bowl.  Pour the herbed oil over the top and season with salt and abundantly with pepper.  Toss as you would a salad, mixing well.

Serve immediately.  Pass the pecorino cheese at the table.

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