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Pasta with Oil & Garlic

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VEGAN

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1/2 pound (225g) uncooked pasta
  (plain, spinach fettuccine, spagetti or linguine)
Boiling salted water
1/3 cup (80ml) olive oil
3 medium cloves garlic, minced
1/4 cup (60ml) chopped fresh parsley
1/2 teaspoon (2ml) salt
1/8 teaspoon (0.5ml) pepper
1/2 cup (125ml) freshly grated Parmesan cheese
  (about 1 1/2 ounce or 45g)

1. Cook pasta in large kettle of boiling salted water just until "al dente", 6 to 12 minutes; drain well. Keep warm.

2. Heat oil in 10-inch (25cm) skillet over low heat. Add garlic to skillet; cook gently until light gold, 2 to 3 minutes. Do mot brown garlic or it will become bitter. Remove pan from heat. Stir in parsley, salt and pepper.

3. Add hot pasta to skillet. Toss to coat evenly. Serve immediately with cheese to sprinkle. 

Makes 3 to 4 servings.

From: Italian cooking class cookbook.










Stan van de Burgt

InterNet: SP_vdBurgt@pttrnl.nl

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••• Credits •••
SP_vdBurgt@pttrnl.nl (Stan van de Burgt)