Description
Olive oil and garlic spaghetti. A taste of childhood. The aroma and smells of amazing food that is so simple and quick you can’t believe the end result.
Ingredients
- ½ pounds Dry Spaghetti
- ¼ cups Quality Extra Virgin Olive Oil, Plus More For Drizzling
- 3 cloves Garlic, Diced
- Salt
- 2 Tablespoons Fresh Chopped Parsley
- Shredded Parmesan (Optional)
Preparation
Cook pasta in salted boiling water with a drizzle of olive oil to prevent sticking, until al dente. Strain it then cool it down with cold water to prevent it from cooking further. Add a drizzle of olive oil and stir the pasta to keep it from sticking together.
Place pot used to cook the pasta back on the burner, but don’t turn it on yet. Add olive oil and chopped garlic, then turn the burner on to medium low or low. Stir and sauté just until the oil starts to bubble around the chopped garlic and it becomes aromatic.
Add cooked spaghetti and stir to distribute the olive oil and garlic. Salt to taste.
Continue stirring over low heat to warm the spaghetti back up, Once warm, turn off the burner and add the chopped parsley. Stir to distribute evenly. Serve plain or with shredded Parmesan on top.
