Spaghettini Aglio-Oglio Recipe
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Spaghettini Aglio-Oglio
6 oz Thin spaghetti
1 tbsp + 1 t extra virgin olive oil
1 tbsp Or more minced garlic
1/2 cup Low-sodium chicken broth
1/4 cup Chopped fresh parsley
1. In a large pot of boiling water, cook pasta 10-12 minutes, until
tender. Drain and place in a serving bowl.
2. Meanwhile, place small non-stick skillet over medium heat 30 sec.
Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly,
until pale gold (do not brown), about 1 minute. Immediately stir in
broth. Bring to a boil, stirring gently; reduce heat to low and cook,
stirring occasionally, until liquid is reduced by two thirds and
mixture is thickened, 3-4 minutes. Drizzle over cooked pasta,
sprinkle with parsley and toss to coat. |
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