Quick Garlic and Olive Oil Pasta
Sunday, April 13, 2008
While on vacation I got bronchitis and have been recovering ever since. For some reason I have been craving pasta since I've been ill so I have been making pastas that are simple, quick and freeze well. When I'm not feeling well I have no patience for recipes and I end up creating dishes that use whatever I have on hand.
Some creations turn out better than others so this time I decided to keep track of my tastier experiments so that I could share them with you.
Tip: When sauteing garlic it is important not to brown it or overcook it as it will become bitter.
Quick Garlic and Olive Oil Pasta
1 lb whole grain spaghetti noodles
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon dried parsley or 2 tablespoons fresh, minced parsley
salt and pepper
water
(basil and pine nuts opt. see below)
Bring a large pot of water and about 1/2 tsp salt to boil. Add the spaghetti, following directions on the box.
Meanwhile, heat the oil in a small pan to medium high; add the garlic and saute until the garlic is a pale golden, about 1 minute Remove immediately from heat.
Add the parsley, salt and pepper to taste (as well as 1 tsp.basil and 3 Tbs. pine nuts if desired)
Reserve 1/2-3/4 cup pasta water. Drain pasta & stir in the oil. Add the water if the pasta seems too dry. Serve warm. Top with vegan Parmesan cheese if desired.
For a full meal serve with garlic bread, steamed broccoli and fresh fruit.
Labels: main dish, man friendly, pasta, Side dish
