Page 82 - UMass2018_CookBook

Ingredients
Serves 4 to 6
1 pound spaghetti Olive oil 3 to 4 garlic cloves 2 tablespoons chopped
fresh parsley
2 teaspoons capers, drained (optional)
Salt Ground black pepper
Spaghetti with Garlic AND Oil
Martin Family, Holmdel, NJ
“This so simple and quick, very inexpensive and very tasty. It is good for a quick lunch or for a pasta dinner along with a salad.”
— Ceil Martin
Preparation
1. Bring a large pot of water to a boil and cook the spaghetti according to the pack- age instructions until al dente. Drain well, reserving 1 cup of the pasta cooking water.
2. Meanwhile, in a small skillet, heat about 1⁄4 inch depth of oil over medium heat. Add the garlic and sauté until golden and fra- grant. Stir in the parsley and capers,
if desired.
3. Add a small amount of the pasta cooking water to the garlic mixture and stir to make a sauce. Transfer the spaghetti to a large serving bowl.
4. Pour the garlic sauce over the spaghetti and toss until well coated. Season to taste with salt and pepper.
74 | TASTE OF HOME