This is another easy, versatile supper dish that uses fresh produce and won’t heat up your kitchen too much on a hot summer day. We use flat leaf parsley. The parsley tastes so good and green, and it's full of antioxidants plus vitamins A and K. Now that we have boatloads of basil coming in, though, we’ll give that a try next week. Asparagus would also be good. Or spinach. Or why not chard? Or, if you’re feeding seafood lovers, you might toss in a few shrimp for them. It doesn’t need a sprinkling of cheese, but when you make this dish, it will be yours, so go right ahead.
Garlic Lovers’ Pasta
Serves
4
Ingredients
2
tablespoons olive oil
1
head garlic, minced
1
bunch flat leaf parsley, roughly chopped
12
ounces pasta (we used rigatoni this time, but also like campanelle and
spaghetti)
½
teaspoon red pepper flakes (
Scant
teaspoon salt
Salt
and black pepper
Optional
for serving – a slice of crusty bread or a roll to wipe up the last of the
garlic and olive oil on your plate or in your pasta bowl.
Directions
Cook
pasta according to directions.
While pasta is cooking, heat olive oil, until shimmering, in a skillet over medium-high heat. Sauté the garlic until it’s fragrant and beginning to color. Stir in red pepper flakes and salt. Set mixture aside.
Drain pasta. Stir the garlic mixture into the pasta, using a rubber spatula to get every bit of that good olive oil and the seasonings from the skillet.
Add parsley, toss, and serve.
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The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter or Instagram.
