Pasta with Olive Oil, Garlic and Parsley

Slideshow: Fast Weekday Pastas

  • Servings: 4


  • 1 pound rigatoni or other tubular pasta
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 3 medium garlic cloves, minced
  • 1 1/2 teaspoons salt
  • Freshly ground pepper
  • 1/4 cup chopped flat-leaf parsley

How to make this recipe

  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.

Contributed By Published November 1997

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