Spaghetti with Oil and Garlic

Another great Silver Palate Cookbook recipe.

This is one of my favorite go to recipes when I'm tired, hungry and want an easy meal. 

 

Just a few simple ingredients and we are off to a great pasta dish.

 

Gather together some garlic, olive oil, spaghetti, chicken stock, Italian parsley and Parmesan cheese.

 

The only prep work you need to do is slice 6 cloves of garlic and mince the other six. Oh, and you need a cup of chopped Italian parsley.

 

Into the salted boiling water add your pasta. I use whole wheat pasta.

 

While the pasta is cooking heat the olive oil in a small skillet.

 

Add the sliced garlic and cook until golden brown.

 

Try and resist the urge to dip a bit of crusty bread into the warm, fragrant garlic infused oil.

Yeah, just try, I dare you.

 

Drain the pasta when it is cooked until tender but still firm.

 

Add the pasta back into the pot.

 

Add the chicken stock to the pasta and simmer for about 5 minutes more.

Stir in the heated olive oil and sliced garlic.

 

Add the minced garlic and the chopped parsley.

I didn't add the parsley at this time because I was making this for a pot luck at work today and I didn't want the parsley to get all wilty.

Looks and tastes great. I hope you try it.

@@@@@ Now You're Cooking! Export Format

Spaghetti with Oil and Garlic

pasta/rice

12 cloves garlic
1/4 cup best-quality olive oil
4 quarts Water
1 1/2 tablespoon Salt
1 pound spaghetti
1 1/2 cups chicken stock; or canned broth
1 cup finely chopped Italian parsley
  freshly ground black pepper
  imported Parmesan cheese; grated

Peel garlic cloves. Mince six of them and set aside. Slice remaining
garlic.
Heat the oil in a small skillet. Add sliced garlic and cook over medium
heat, stirring occasionally, until golden brown.
Bring 4 quarts water to a boil in a large pot. Stir in salt, add the
spaghetti and cook until tender but still firm; do not overcook Drain pasta
well and transfer to a pot.
Add the chicken broth to the pasta and simmer until most of the broth has
been absorbed, 5 minutes or so.
Stir in the heated olive oil and sliced garlic, then the minced garlic and
the chopped parsley. Toss thoroughly.
Divide pasta evenly among heated plates or shallow soup bowls. Pour any
remaining broth over pasta, and serve immediately, accompanied by lots of
freshly ground black pepper and grated Parmesan cheese.

6 first-course servings

Notes:  The Silver Palate Cookbook

Yield: 6 servngs


** Exported from Now You're Cooking! v5.84 **

And that's that.

Comments

[triolus]

Looks great! I have some leftover macaroni noodles from last night and I was wondering what I could do with them. Thanks for the great idea!

Amazing photographs, btw!

[koko]

Thank you triolus for your compliments.
I think this would be great on leftover macaroni, what a great idea.

Popped over and looked at your web page. I think you'll see me there often, great site.

[Dalrene]

Looks fantastic! And I like the simplicity of it where the flavors really come through. I will try this next time I'm hungry and don't want to put a lot of effort into my cooking.

[Janet File]

Just look how golden the olive oil is together with the fragrant garlic. This is the kind of dish that never fails and yet still easy to prepare. As simple as this dish is, it's very Italian. Good work on the photography as well!