Pasta with Olive Oil, Garlic and Parsley

Boil the rigatoni in a large pot of salted water until al dente; drain and return the rigatoni to the pot.

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.

Toss the hot pasta with the olive oil sauce and parsley and serve.