Spaghettini With Garlic Parsley Olive Oil Recipes

Steps:

• Cook the spaghetti in boiling salted water until al dente. Drain and reserve 1/4 cup of the cooking liquid. Return the spaghetti to the kettle and add the oil, parsley and reserved cooking liquid, salt and pepper.
• Bring to a simmer, toss well and serve immediately.

Steps:

• In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.

Steps:

• 1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it's chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
• 2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
• 3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.

Steps:

• Bring a generous pot of salted water to a boil over a high heat, and stir in the spaghettini. Stir frequently and cook for 5-6 minutes, until tender but still firm. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance (take care not to brown or burn). Add the parsley to the pan along with a 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the liquid, then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the favors. Add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more water if necessary. Add grated Parmesan cheese and/or dried chili flakes if desired.