PASTA ALL’AGLIO E OLIO – Pasta with Garlic, Cheese, Oil and Hot Pepper Sauce
Ingredients
1 lb. (450g) thin Spaghetti
3 tablespoons green olive oil
4 cloves garlic, minced
¼ tsp. crushed hot red pepper
¼ cup fresh Italian Parsley, chopped
½ cup Parmigiano Reggiano Cheese, freshly grated
Bring a large pot of water to a boil.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 8 minutes. Drain and set aside.
While the pasta is cooking, begin the next step.
In a large skillet, over medium-high heat, heat the olive oil. Sauté the garlic and hot red pepper for 2-3 minutes.
Add the drained pasta to the pan and toss with the oil. Add the parsley and grated Parmigiano Reggiano cheese, and mix thoroughly. Heat for 1 minute. Serve immediately
Serves 4
Preparation and Cooking Time: 10 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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