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Three Pepper Sauté with Spaghetti

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.

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Here's the basic run down, it's so easy. I put the Silver Palate recipe at the end of the post. 



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After the pasta is cooked until tender but still firm. Drain the pasta well and put back into the pot.


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Add chicken broth to the pasta and simmer until most of the broth has been absorbed. 


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 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

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