Garlic-and-Oil Sauce

October 2009
Garlic-and-Oil Sauce

by 203 people

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Toss this sauce with 1 pound cooked pasta.

Makes: 2 servings

Prep: 10 mins

Cook: 2 mins

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon finely chopped garlic
  • 3/4 teaspoon salt
  1. In a small skillet, combine 1/3 cup extra-virgin olive oil, 1/4 cup chopped flat-leaf parsley, 1 tablespoon finely chopped garlic and 3/4 teaspoon salt over medium-high heat. Once the garlic sizzles, remove from the heat. Makes 1/3 cup.
  • For a sweeter, mellower sauce cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.
  • Don't let the garlic brown or the sauce will taste bitter.
  • Chop all ingredients into even, bite-size pieces or smaller.
  • For egg pasta dishes reduce the sauce less, as egg pastas will absorb some of the liquid.