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Sanaam Chili Pepper Vinegar Part Two

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. 

Top with parsley and cheese enjoy 

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

Olive oil garlic pasta ingredients 

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

Slice and mince garlic 

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.

Add pasta to boiling water 

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

Olive oil into small skillet 

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

Add sliced garlic 

Add the sliced garlic and cook until golden brown.

Dip crusty bread into garlic oil 

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 pasta 

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

Add pasta back to pot 

Add the pasta back into the pot.

Add chick broth 

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

Add sliced garlic and oil

Stir in the heated olive oil and sliced garlic.

Add minced 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.

Top with parsley and cheese enjoy

Looks and tastes great. I hope you try it.

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Spaghetti with Oil and Garlic


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
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.