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spaghetti with olive oil and parsley
Spaghetti with Green Olive Oil Sauce (seasoned with garlic and parsley)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1/2 lb. spaghetti, cooked in approved fashion, then piled in a heated dish, and served blended with the adjoining sauce

4 cloves garlic, chopped finely or crushed
4 tablespoons olive oil
at least 4 heaped tablespoons finely chopped parsley


"Heat oil in a heavy pan ; add garlic and allow to brown slightly, add chopped parsley and simmer gently for five minutes. Pour over cooked and drained spaghetti, mix well and serve with grated Parmesan and black pepper."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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