Monday, November 17, 2008

Pasta with Garlic and Parmesan

Servers 4 people
1 pound spaghetti- You can use your favorite kind of noodles as well. Rigatoni works really well for this recipe.
1/4 cup olive oil - I know this sounds like a lot but my grandmother used ½ to a whole cup in this recipe. If you are using a thin pasta like Angel hair you may want to use 1/8 cup. If it seems like not enough you can always add more or have olive oil at the table.
4 cloves garlic – I have made this with as much as 9, tastes vary.
2 tbsp dried basil (fresh is also always better if you have it, chop it fine)
2 tbsp parsley flakes (Fresh is better if you have it, chop it fine)
2 tsp ground black pepper
¼ cup grated parmesan – yeah you heard me, ¼ cup or more. Have more available for your guests.
1 Dash of salt.
Boil pasta until it is Al Dente (firm but not too chewy and never mooshy (That’s mushy said with an Italian accent)), strain water from pasta, and put it in large mixing bowl. Chop the garlic fine and add it, the basil, parsley, pepper, salt, and cheese to the pasta. Pour the olive oil over the top, and mix thoroughly. Taste it and if it is too dry drisel more olive oil over the top and mix again, remember that you can always add more olive oil but you can't take it back so be careful or it will be too greasy. Serve to your guests in shallow pasta bowls.

This is very good served with garlic bread, white wine, and sautéed scallops in white wine sauce.

1 comment:

Sarbear said...

And we haven't eatten it yet.