Garlic and Oil Pasta
Easy, quick, tasty … what else do you need?
Serves 4 hungry people.
500g linguine (any pasta can be used)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped garlic
Salt and freshly ground black pepper to taste
Butter and grated Parmesan cheese (optional, not vegan)
Parsley, chopped (optional)
1. Cook the pasta al dente; drain in a colander, reserving 1⁄2 cup of the hot
2. Combine the olive oil and garlic in a large skillet over high heat until the
garlic sizzles and becomes fragrant, but does not brown. Add all the cooked
pasta at once.
3. Season to taste, add a few drops of cooking water, and toss to coat. If
desired, toss with butter, cheese, and/or chopped parsley.
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