This simple recipe from Evelyn Sparish calls for only a few ingredients. The Cumberland, Wisconsin cook combines pasta, garlic and parsley to create the versatile savory dish.
- 1 package (16 ounces) thin spaghetti
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 1/2 cup minced fresh parsley
- Salt and pepper to taste
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat. Yield: 8-10 servings.
Originally published as Garlic Parsley Spaghetti in Quick Cooking July/August 2003, p8
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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