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Pasta with Olive Oil, Garlic and Parsley

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  1. 1 pound rigatoni or other tubular pasta
  2. 1/2 cup extra-virgin olive oil
  3. 4 tablespoons unsalted butter
  4. 3 medium garlic cloves, minced
  5. 1 1/2 teaspoons salt
  6. Freshly ground pepper
  7. 1/4 cup chopped flat-leaf parsley
  1. Boil the rigatoni in a large pot of salted water until al dente; drain and return the rigatoni to the pot.
  2. Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
  3. Toss the hot pasta with the olive oil sauce and parsley and serve.
Make Ahead The olive oil sauce can stand, covered, at room temperature for up to 1 day.


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