- Ready Time : 0 min
- 1 pound pasta
- extra virgin olive oil
- 4-6 clove garlic, peeled and chopped
- 1/2 cup chopped, fresh parsley
- freshly ground black pepper
This recipe doesn’t have a lot of ingredients and you will want to work fast so get the water started.
A big mistake I used to make is getting the sauce prepared and then waiting on the pasta. Ideally you want both to be ready at the same time. This takes a little practice, but after a while, it becomes second nature. If you start the water too soon, you can always add more water if it boils down. Don’t forget to add salt to the water. You want to season the pasta from the inside when it absorbs the water.
Peel and chop the garlic and parsley.
While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold. (Please, take the time to smell the cooking garlic and oil)
Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.
Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated. (if I’m not entertaining, I will often use the same pot as I cooked the pasta in so I have one less pot to clean)
Serve onto warmed plates and use the remaining parsley to garnish and serve immediately.
Source: The Reluctant Gourmet