Post by TigMode on Sept 3, 2002 19:44:40 GMT -6
Spaghetti Al Oglio
I am not a huge fan of spaghetti with red sauce, in fact I usually only do alternative sauces for roped pasta, and used shaped pasta with red sauces. At any rate, this one gets done quite often at our house. Al oglio means "with oil" in Italian.
* 1 (16 ounce) package thin spaghetti
* 2 teaspoons finely chopped garlic
* 1/4 cup chopped fresh parsley
* hot red pepper flakes,
* 1/4 cup olive oil
* 1/4 cup melted butter or margarine
In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
Toss pasta with garlic mixture and butter or margarine. Serve right away with grated cheese as topping.
I am not a huge fan of spaghetti with red sauce, in fact I usually only do alternative sauces for roped pasta, and used shaped pasta with red sauces. At any rate, this one gets done quite often at our house. Al oglio means "with oil" in Italian.
* 1 (16 ounce) package thin spaghetti
* 2 teaspoons finely chopped garlic
* 1/4 cup chopped fresh parsley
* hot red pepper flakes,
* 1/4 cup olive oil
* 1/4 cup melted butter or margarine
In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
Toss pasta with garlic mixture and butter or margarine. Serve right away with grated cheese as topping.