Pasta with Olive Oil, Garlic and Parsley

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 Fast Weekday Pastas

By Joshua Eisen
November 1997

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Recipe Summary test

Yield:
4
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Ingredients

Directions

  • 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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