When you’re in a time crunch or have limited ingredients
on hand, garlic and oil make
a great sauce.
Makes about ¼ cup of sauce; enough for ½ pound of fresh pasta
¼ cup extra virgin olive oil, plus more if needed
1 garlic clove, thinly sliced
Pinch red pepper flakes
2 tablespoons parsley, roughly chopped Grated cheese for serving, optional
Nutritional analysis per serving (based on 3 servings): Calories 165 (97% from fat)
- carb. 1g • pro. 0g • fat 19g
- sat. fat 3g • chol. 0mg • sod. 2mg
- In a large saucepan, heat the oil and garlic over medium- high heat until garlic is softened and fragrant, about 5 to 6 minutes. Add the red pepper flakes and cook for an additional minute.
- Remove from heat and add 2 ounces of cooking water from the pasta. Add the cooked and drained pasta, and return the pan to the heat. Cook over medium heat until the pasta water evaporates, about 1 to 2 minutes. Stir in parsley and remove from heat. Serve im- mediately with grated cheese if desired.