Pasta with Garlic and Oil

Carmine’s Restaurant Recipe

3/4 cup olive oil
2 tablespoons coarsely chopped garlic
8 fresh basil leaves, sliced
2 tablespoons chopped flat leaf parsley
1 cup chicken stock
salt and freshly ground black pepper
3/4 cup grated Romano Cheese
12 ounces angel hair pasta
2 tablespoons toasted bread crumbs

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil and parsley and cook the mixture, stirring, for 30 seconds.

Raise the heat to high and add the chicken stock. Bring it to a boil and cook it for 3 to 4 minutes or until the stock is reduced by a quarter. Season the sauce with salt and pepper to taste. Remove the sauce from the heat and stir in 1/4 cup of the cheese until it is blended.

Meanwhile, in a large pot of boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente. Reserve 2 cups of the pasta cooking water. Drain the pasta well. Bring the sauce to a boil and add the pasta to the sauce. Add 1/2 to 1 cup of the reserved cooking water and stir it well. Season it to taste with salt and pepper. Transfer it to a shallow bowl or platter. Sprinkle with the bread crumbs and serve it with the remaining 1/2 cup of grated cheese on the side.


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