Dinner Tonight: June 22, 2016 Archive » Pasta with Oil and Garlic

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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

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