Spaghetti All’aglio

Tonight I played around with a couple of recipes from Italian Cooking.  For dinner, I made spaghetti all’aglio (spaghetti with garlic sauce).




  • about 1 pound of spaghetti
  • 1/2 cup of olive oil
  • 2 tablespoons of butter or margarine
  • 4 heaping tablespoons of minced garlic (more or less to your taste)
  • 1/4 cup finely chopped parsley
  • 1/2-1 teaspoon of dried basil and same again of dried oregano
  • salt and pepper
  • grated parmesan
  1. Put spaghetti into a large pot of boiling salted water and cook until al dente (a little firm).
  2. While the spaghetti is cooking, heat oil on medium heat in a frying pan.
  3. Add garlic and parsley and keep stirring while it cooks to avoid burning.
  4. As soon as the garlic and parsley are cooked, add the basil and oregano, continuing to stir
  5. Add butter and stir just long enough for the butter to melt then remove pan from heat.
  6. Drain pasta and replace into the pot.  Pour the oil/garlic mixture over the pasta.
  7. Add salt and pepper and parmesan to taste and then stir together until the parmesan is completely mixed in.
  8. Serve right away while it is still hot.  Place the parmesan on the table so each guest can add more if they wish.
This made about 4 servings.

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