Parsley and basil go especially well with the southern Italian staples garlic and olive oil. Substitute others herbs such as dill, cilantro or mint for a more renegade—but equally delicious—variation.
Slideshow: More Pasta Recipes
1 pound spaghetti
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped or pressed through a press
2 tablespoons coarsely chopped parsley
2 tablespoons coarsely chopped basil
How to Make It
Cook spaghetti according to package instructions in a pot of well-salted boiling water.
Meanwhile, in a large skillet set over medium heat, add 1/4 cup of the olive oil. When the oil begins to shimmer, add three-quarters of the garlic and 1/2 teaspoon salt. When garlic starts to smell fragrant, after about 1 minute, add a small splash of the pasta cooking water.
When the spaghetti is done, drain and add to the skillet. Mix well, then add the remaining 2 tablespoons oil, remaining garlic, parsley and basil. Mix again and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.