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Dinner Tonight: November 24, 2015 Pasta with Oil and Garlic

Pasta with Oil and Garlic

Fun

One person lists several things, and the others guess what the title of the list would be. (Sand, sunscreen, surfboard: Beach Vacation!)

Conversation

What was your last thought before going to sleep last night?

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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