Name: Rigatoni with Olive Oil, Garlic, and Parsley
Cook time: 15 min
Total time: 15 min
Ingredients: 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

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Dinner Ideas

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.

Rigatoni with Olive Oil, Garlic, and Parsley

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