dimanche 16 mars 2008

Spaghettini with Garlic and Olive Oil

Pasta makes such a quick and easy meal for those days when we don’t have time to cook. It is so versatile with all the different shapes and sauces to choose from. Lots of whole wheat pastas are now available that make it even healthier for us. You probably already have the basic ingredients in your cupboard today and all you’ll need to add is a little fresh parsley (or basil) to make this simple and tasty pasta dish.

Spaghettini with Garlic and Olive Oil
Serves 4

400 g (14 oz) spaghettini
90 mL (6 Tbsp) extra-virgin olive oil
3 cloves garlic, chopped
2.5 mL (1/2 tsp) chile pepper flakes (optional)
60 mL (4 Tbsp) fresh parsley, chopped
Freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Cook spaghettini in a large pot of rapidly boiling water until just barely al dente.
Meanwhile, gently sauté garlic with chile pepper flakes until fragrant in a large skillet. Take care not to let the garlic brown or it will taste bitter. Stir in parsley and cook gently until spaghetti is ready.
Drain the pasta and add to the sauce; cook together for 2-3 minutes, stirring well to coat the spaghettini. Season with salt and pepper. Serve immediately in a warmed serving bowl.
Sprinkle with Parmesan.

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