| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 60 |
ml |
Garlic; to 8 |
| 3 |
|
Olive oil; or more |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper; chopped fresh parsle |
|
|
Grated parmesan or; romano cheese |
INSTRUCTIONS
1. Cook spaghetti in a large kettle of boiling, salted water. Drain pasta,
reserving 4 tablespoons of cooking water.
2. Heat oil in a skillet over medium heat. Add garlic and cook until
golden. Add salt, pepper and parsley to taste.
3. Stir drained spaghetti into pan with garlic mixture. On low heat, mix in
reserved cooking liquid. Stir 3 to 4 minutes. Serve with grated cheese.
Makes 4 to 6 servings.
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