Garlic-ky Parsley Pasta

by Whiski Business on April 23, 2014

Mmmmmmmmm……..garlic, G A R L I C!! Not only is it good for keeping vampires away, but it is really good in my tummy. I had a friend years ago who swore eating raw garlic kept her healthy. I’m sure it was true. She was rather pungent, so no one would get too close. 🙂 The best way to stay healthy? No contact with people. HAHA!!!

This recipe was given to me by my darling daughter-in-law. She is a wonderful cook, delightful person and my first daughter. <3 Jodi.

Now, when I say garlicky, I mean GARLICKY!      DSC01836I thinly sliced 13 cloves of garlic. It was amazing!! The fresh parsley added just the right about of brightness to this pasta. SO DELISH!!! Served with baked chicken.


Garlic-ky Parsley Pasta

Prep: 10 min
Cook: 20 min

Serves 4


1 pound dried spaghetti
1/3 cup good olive oil
8 (at least) large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh Italian parsley
1 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Heat the olive oil over medium heat in a pot or pan large enough to hold the pasta. Add the garlic and cook for a couple of minutes, stirring frequently, until it just begins to turn golden on the edges, make sure you don’t overcook it. Add the red pepper flakes and cook a few seconds. Add the reserved pasta water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced some.

Add the drained pasta to the garlic sauce and toss. Remove from the heat, add the parsley and Parmesan and toss. Cover and allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan.


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