Sauces and Dressings
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Makes about ¼ cup of sauce; enough for ½ pound of fresh pasta
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Makes about ¼ cup of sauce; enough for ½ pound of fresh pasta
When you’re in a time crunch or have limited ingredients
on hand, garlic and oil make
a great sauce.
Nutritional analysis per serving (based on 3 servings): Calories 165 (97% from fat)carb. 1g
pro. 0g
fat 19gsat. fat 3g
chol. 0mg
sod. 2mgcalc. 9mg
fiber 0g
pro. 0g
fat 19gsat. fat 3g
chol. 0mg
sod. 2mgcalc. 9mg
fiber 0g
Ingredients
- 1garlic clove, thinly sliced
- Pinch red pepper flakes
- 2tablespoons parsley, roughly chopped Grated cheese for serving, optional
¼cup extra virgin olive oil, plus more if needed
Preparation
- 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.
