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Dinner Tonight: March 29, 2016 Pasta with Oil and Garlic

Pasta with Oil and Garlic


One person leaves the table for a minute. The others choose an emotion and act out that feeling until "It" is able to guess the emotion.


What's something you wish we could all do together?

Make this fantastically simple recipe as-is or mix it up! This pasta can be altered to suit whatever you have on hand.  Toss in some veggies, leftover cooked meats or some beans and voila! A complete meal in minutes. The recipe calls for linguine, but I love to make this simple dish with tricolored farfalle, pictured above.

This recipe was provided by Ramona Hamblin. Check out more of her recipes in her cookbook: just cook here’s how.


Serves 5-6

  • 1 lb. of linguine
  • ½ cup olive oil
  • 5 cloves of garlic, minced
  • ½ cup fresh parsley, chopped (if you don’t have any on hand, throw in ¼ tsp. crushed red pepper)
  • 1 tsp. salt
  • 1 cup grated parmesan cheese


  1. Cook pasta according to package directions.
  2. Gently heat oil in a large pan, sauté garlic and crushed pepper if using for 2-3 minutes.
  3. Remove from heat, stir in parsley (if using), salt and pepper.
  4. Serve with grated cheese and salad.

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