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from the kitchen of Lucy Cortese (IAC member since 1980)


½ cup EVOO

1 T. finely chopped garlic

1 T. chopped flat-leaf parsley

½ t. red pepper flakes

salt to taste

1 lb. spaghetti or spaghettini


Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and the pasta.

Put olive oil and garlic in a large skillet over medium heat. Do not overcook the garlic.

When garlic changes color, add parsley, red pepper flakes and some salt.

Stir well and remove from heat.

When pasta is cooked al dente, return the sauce to the skillet on low heat.

Drain the pasta and add to the skillet. Toss until the pasta is well coated.

Correct for seasoning, add grated cheese, and serve at once.


Aglio e Olio sauce is a perfect addition to vegetables especially broccoli rabe (rapini), asparagus, cauliflower, escarole, broccoli and zucchini. Sauté the veggies in pan with the sauce until done.

For Italian Potato Salad, pour the sauce over cooked cubed potatoes with fresh minced garlic, finely chopped green onions and chopped fresh parsley. Toss well and allow the flavors to meld for at least 15 minutes. (Adding olives for color and taste is optional) Serve warm or cold.

Add 1 can of anchovies packed in oil to the sauce and cook for 2 minutes. Serve over thin pasta.

Garlic bread is made by melting 1/2 stick of butter in the sauce. Dip crusty bread slices into the sauce, coating both sides. Sprinkle grated cheese and fresh parsley on the bread. Broil in the oven until light brown.

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