Pasta al'olio

4 Servings

Ingredients

Quantity Ingredient
½ pounds Thin spaghetti
4 ounces Olive oil
4 Cloves garlic; finely minced
Salt and white pepper
2 tablespoons Chopped parsley

Directions

1. Cook spagetti in 1 Qt. of boiling salted water for 6 to 8 minutes or until al dente. Drain immediately.

2. Place oil in saute pan and heat over medium flame. Add garlic and saute until soft but not burned.

3. Add pasta, salt, and white pepper to taste. Add parsley, swirling the pan until pasta is hot. Serve.

VICTOR CAFE

DICKINSON STREET, PHILADELPHIA

MONTEPULCIANO DI ABRUZZO, DUCHI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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