Pasta with Olive Oil, Garlic and Parsley


 Fast Weekday Pastas



  • 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


  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.

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