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You are here: Home / Entrees / Pasta With Garlic and Olive Oil

Pasta With Garlic and Olive Oil

Posted by Christopher 1 Comment

Italian pasta with garlic, extra virgin olive oil, and parsley
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Pasta With Garlic and Olive Oil

Growing up, I was not a big fan of tomato sauce. Yeah, I know. As a result, I always wanted to have my pasta with butter. My mom says this happened because I once saw my grandfather eating some pasta with butter, but I think it was more than that, I really didn’t like the taste of tomato sauce when I was a kid. Luckily I got over this many many years ago. But every now and then I want something simple, and this pasta with garlic and olive oil recipe fits the bill perfectly.

You can experiment with the spices in this recipe as you wish. If you are a garlic fan, add another tablespoon. The two tablespoons called for will not overwhelm you. The crushed red pepper tends to make this a bit spicy, you can use less or eliminate the pepper entirely if you don’t like a little heat.

 Pasta with garlic, extra virgin olive oil and parsley.

Here’s how you make pasta with garlic, olive oil and parsley.

Italian pasta with garlic, extra virgin olive oil, and parsley
Print
Pasta With Garlic and Olive Oil
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
A very simple and quick pasta dish in a pinch.
Course: Entree
Cuisine: Italian
Servings: 4 servings
Author: Christopher
Ingredients
  • 1/2 lb pasta (rigatoni or penne work well)
  • 1/4 cup olive oil (extra virgin)
  • 1/4 cup butter (Kerrygold Irish butter is my favorite)
  • 2 tablespoons garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper (leave out if you don't like a bit of heat)
  • fresh flat Italian parsley flakes (for garnishing)
  • Parmigiano Reggiano or Pecorino Romano cheese (to taste)
Instructions
  1. In saucepan, bring pasta to a boil, cook until al dente, strain.
  2. In warm saucepan, melt butter together with olive oil.
  3. Add garlic powder, Italian seasoning, and red pepper to oil-butter mixture, mix well over low heat for 1-2 minutes.
  4. Toss cooked pasta into the mixture, mix until pasta is well coated.
  5. Garnish with fresh chopped parsley and add fresh grated Parmigiano Reggiano or Pecorino Romano cheese to taste.

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Filed Under: Entrees, Italian, Pasta, Popular, Recipes Tagged With: butter, garlic, olive-oil, parmigiano-reggiano, pasta, Pecorino-Romano

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Comments

  1. Anthony Leonardi

    March 23, 2024 at 10:08 pm

    That is the closest to what I remember my nana making. Thanku

    Reply

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HI, I’M CHRIS M!

Christopher Miller I believe a little food knowledge can help you make simple and great tasting food at home. You'll enjoy your food more as you learn the secrets of all of your favorite dishes.
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