When I made the Three Pepper Sauté the other day, I mentioned serving it with some spaghetti with oil and garlic. The spaghetti with oil and garlic is a Silver Palate recipe and one I've been using for years.
Here's the basic run down, it's so easy. I put the Silver Palate recipe at the end of the post.
After the pasta is cooked until tender but still firm. Drain the pasta well and put back into the pot.
Add chicken broth to the pasta and simmer until most of the broth has been absorbed.
Then add the garlic infused olive oil.
Easy, peasy and soooooo delicious. The chicken broth makes all the difference in this dish.
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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