Garlic-and-Oil Sauce for 2 (toss with pasta)

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Garlic-and-Oil Sauce  for 2

 

Toss this sauce with

1 pound ir less  cooked pasta.

 

2 Servings

Prep 10 min

Cook 2 min

 

 

Ingredients:

1/3 cup extra-virgin olive oil

1/4 cup chopped

flat-leaf parsley

1 tablespoon finely chopped garlic

3/4 teaspoon salt

 

add some red pepper flakes at the end

 

For a sweeter, mellower sauce, cook chopped onions until softened in a

combination of extra-virgin olive oil and butter for your base.

 

Don't let

the garlic brown or the sauce will taste bitter.

 

Chop all ingredients

into even, bite-size pieces or smaller.

 

For egg pasta dishes, reduce the

sauce less, as egg pastas will absorb some of the

liquid.

 

Directions:

 

In a small skillet, combine 1/3 cup

extra-virgin olive oil, 1/4 cup chopped flat-leaf parsley, 1 tablespoon finely

chopped garlic and 3/4 teaspoon salt over medium-high heat. Once the garlic

sizzles, remove from the heat.

 

Makes 1/3 cup.