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X Italian Pasta Dishes
Spaghetti with Garlic and Oil (flavored with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti

3 or 4 cloves garlic, chopped
parsley, minced
4 or 5 tablespoons olive oil
salt and pepper

Ricotta (optional)


Boil spaghetti in salted, boiling water, until nearly done; drain well.

Saute garlic in hot olive oil until lightly brown, add spaghetti and seasoning; cook and sprinkle with parsley, mix by turning frequently.

Serves 6.

(Can also be mixed with fresh Ricotta just before eating.)


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Mirko Virius: Harvest.

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