Rating: 5 stars
6233 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 6233
Joshua Eisen
November 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Make Ahead

The olive oil sauce can stand, covered, at room temperature for up to 1 day.

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