Spaghetti with Garlic and Oil
Fresh garlic for this Spaghetti with Garlic and Oil is least expensive when you grow your own. Save cloves that have started to sprout. Plant them in the autumn and by summer you'll have a whole head of garlic for each clove you planted.
2 Tbsp minced garlic
1/2 cup olive oil
1 tsp salt
1 lb spaghetti
1/4 cup minced fresh parsley
Combine garlic, oil and salt in a small skillet or saucepan over medium-low heat. Cook, stirring occasionally, until garlic is golden, about 5 minutes. Remove from heat.
Meanwhile, cook spaghetti according to package directions. Drain well, reserving a bit of the cooking water.
Pour the garlic mixture over the pasta in a serving bowl, adding some of the cooking water if pasta seems dry.
Sprinkle parsley over pasta. Serve hot.
Spaghetti with Garlic and Oil tip: Cooking twice as much pasta at one time gives you a head start on another meal. Drain and cover with cold water to stop the cooking. Drain again, toss with 1 tablespoon oil and refrigerate in a tightly sealed plastic bag for up to 3 days.