Rigatoni with Olive Oil, Garlic, and Parsley

• temps total: 15 minutes

Ingrédients

1 pound rigatoni or other tubular pasta

½ cup extra-virgin olive oil

4 tablespoons unsalted butter

3 medium garlic cloves (minced)

1 ½ teaspoons salt

Freshly ground pepper

¼ cup chopped flat-leaf parsley

Instructions

Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 12 minutes. Drain and return the rigatoni to the pot.

Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt, and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.

Toss the hot pasta with the olive oil sauce and parsley and serve.

Nutrition

• Calories: 525 kcal
• Lipides Totaux: 40 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 0 g
• Cholestérol: 31 mg
• Sodium: 477 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 7 g