Garlic Parsley Olive Oil Spaghetti

Posted by Alexa Ketterling


  • 2/3 pound spaghettini or angel hair pasta
  • 6 tbsp Senza Fina™ Extra Virgin Olive Oil
  • 6 garlic cloves, minced
  • 1 bunch Italian parsley, chopped
  • sea salt
  • pepper



  • Prepare pasta according to package directions.
  • Add olive oil and garlic cloves to a large saucepan over low heat, and cook gently until garlic begins to sizzle and release its fragrance.
  • Add chopped parsley leaves to the pan, along with 1 cup of the pasta water.
  • When the pasta is cooked, use a pasta spoon or skimmer and fish the pasta out of the water and place directly into the saucepan, adding more pasta water if needed.
  • Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors.
  • Grind some fresh black pepper and sea salt over the pasta.
  • Serve immediately.

Topics: Extra Virgin Olive Oil

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