Linguine with Garlic, Olive Oil and Parsley
Serves 4 as a main dish,
8 as a side dish
This recipe is a quick, easy, light and delicious Italian staple. Serve as a side dish or as a light main dish with a tossed salad for a complete meal. Try it with whole wheat or multigrain pasta for a more nutritious and equally tasty presentation. This recipe can be made in any amount needed.
- 1 pound linguine
- 4 tablespoons olive oil, more if needed
- 6 large cloves garlic, minced or finely chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese, more for passing
Cook the pasta according to package directions for al dente.
Meanwhile, heat the oil and garlic in a large sauté pan over medium heat, just until the garlic starts to sizzle, being careful not to let it brown. Drain the pasta, reserving some of the water. Toss the pasta in the pan with the oil, salt, pepper and parsley. If it looks dry, add a little of the reserved pasta water and/or olive oil. Add the cheese and toss again. Serve immediately, passing extra cheese.