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Pasta con Aglietto e Prezzemolino

Pasta con Aglietto e Prezzemolino

Pasta con Aglietto e Prezzemolino - aka pasta with garlic and parsley. Delicious, easy, quick and affordable!

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 3 garlic cloves chopped
  • 3 tbsp parsley chopped
  • ½ cup extra virgin olive oil
  • 5 tbsp water
  • 1/3 – ½ beef bouillon
  • 350 gms – ¾ lb. linguine or spaghetti
  • Parmigiano Reggiano finely grated, to serve (optional)

Instructions

  1. Sauté the chopped garlic with the extra virgin olive oil for 1 minute. Make sure to do that on a low flame, as you do not want the garlic to burn.
  2. Add the water and beef bouillon, stir to melt it.
  3. Put the fire off and add the chopped parsley.
  4. Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and top it with the Garlic and Parsley sauce. Mix well.
  5. Serve immediately with some finely grated Parmigiano Reggiano on the top (optional).