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

Pasta with Oil and Garlic

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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.

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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.

Ingredients

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

Instructions

  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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