Recipes Pasta with Olive Oil, Garlic and Parsley 5.0 (6,235) 2 Reviews Fast Weekday Pastas By Joshua Eisen Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 pound rigatoni or other tubular pasta ½ cup extra-virgin olive oil 4 tablespoons unsalted butter 3 medium garlic cloves (minced) 1 ½ teaspoons salt Freshly ground pepper ¼ cup chopped flat-leaf parsley Directions 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. Make Ahead The olive oil sauce can stand, covered, at room temperature for up to 1 day. Rate it Print