- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Garlic Parsley Spaghetti
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I would make it again, but. . .
It was a bit on the dry side for us. Otherwise, it had a nice subtle taste. Better than plan pasta. I will combine it with another recipe to make a creamy, parsley sauce.
oh my! This is basically an old Sicilian recipe. The carters would make it on the road crossing the island. My Sicilian grandmother made this, my father called it depression sphghetti. It is delicious, even without parsley. You can add black pepper and of course, if you wish you can use parmesan at the table. You want more flavor add more garlic and let it turn translucent. Use a good quality olive oil because this recipe is about the olive oil. You can use Italian or French bread to collect the leftovers. I don't use salt. When times were really hard the parsley would go to.
The taste of olive oil was a bit too much. I even used less than what the recipe called for but that was all I could taste. I had to add a lot of salt, pepper and extra parsley just to have some taste. This is a recipe I will not be making again.