There are some evenings when the dinner meal isn’t planned out or something interrupted the day, causing the time needed to cook what was planned impossible to achieve. These days may happen every once in a while and the fact remains, you still have to make something for dinner to feed the family. When time is limited or the mood for cooking a large meal escapes you this simple little recipe is one that will save the day. It doesn’t take much time at all to boil a pot of water and while the water is heating and the pasta cooks in the boiled water the rest of the ingredients can be prepared in minutes. The amount of garlic in this recipe provides a good source of vitamin B6, vitamin C, thiamine, calcium, iron, zinc, manganese and phosphorus; it can also aid in lowering cholesterol and blood pressure. This dish is also referred to as aglio e olio, a traditional pasta dish served in Abruzzi, a region in Italy, which usually was served with fettuccine pasta in lieu of linguine pasta. Now it’s time to create a wonderful, light, healthier and delicious meal for dinner.
- 1 pound of linguine
- ¾ – 1 cup of extra virgin olive oil
- ½ teaspoon salt
- ¼ cup of finely chopped fresh parsley
- ¼ teaspoon of crushed red pepper (optional)
- 3-4 garlic cloves
- Parsley sprigs for garnish
- Boil a large pot of water and cook pasta according to package instructions until pasta is cooked through, yet slightly al dente.
- Meantime, use a large frying pan, heat the oil.
- Add in the whole garlic cloves and cook over a medium-high heat until garlic just starts to brown.
- Once the garlic is browned, remove the whole cloves; lower the heat to low, crush the cloves with a fork to release the nutty flavored oils from the cloves and return the garlic back to the pan.
- Add in the chopped parsley, red pepper and salt to the frying pan, heat for a minute or two while stirring the mixture and turn off the heat.
- Remove the pasta from the pot and drain it well in a colander.
- Return the pasta back to the pasta pot and pour the oil and garlic mixture over the top.
- Toss the pasta thoroughly so the oil and garlic coats the pasta.
- Transfer the pasta into a pasta bowl, add a few sprigs of parsley on top to garnish and serve while hot.
Suggestions & Tips:
- Burning the garlic or parsley will cause a bitter taste to the dish.
- Don’t crush garlic in frying pan, doing this will cause it to burn more quickly.
- Never use grated cheese on top of this dish; it will ruin the whole flavor of the pasta.
- Serve with a side salad, garlic bread, lightly buttered Italian or French bread to complete the meal.