PHIL'S GARLIC AND OIL SAUCE
When there is no time to cook, I resort to this garlic-and-olive-oil sauce for spaghetti or linguine. With all the ingredients on hand, this can be ready in less than 10 minutes, just enough time to boil the pasta. Use a fruity extra virgin olive oil for its intense flavor and cook the garlic slowly in it so it does not brown.
Provided by Phil Franco
Categories Sauces
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
- Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.
- Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.
Nutrition Facts : Calories 2563, Fat 149.4, SaturatedFat 20.9, Sodium 2358.2, Carbohydrate 259.6, Fiber 11.8, Sugar 6.3, Protein 45.8
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