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Cook It Kosher

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

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I love angel hair spaghetti, although I find the name downright creepy. I mean, just take a second to actually think about it!

Having said that, this dish a beautiful, light spaghetti side dish for the summer time. It's simple, it's easy and it goes well with chicken, fish, or meat.


Oh, and if you don't like garlic, this one's not for you. Because it's VERY garlicky.

You'll need angel hair spaghetti, fresh garlic, fresh parsley, salt and olive oil. Five ingredients. That's all.


First, cook the angel hair spaghetti, drain and rinse and set aside.

While that's cooking, dice 30 garlic cloves into little squares. Do not crush the garlic, it will not be the same.


Fry the garlic in the olive oil over a low flame. Sprinkle half the salt (1 tsp) over the garlic. Watch it carefully to make sure the garlic doesn't burn. You want a golden color.


As soon as the garlic is ready, pour the hot garlic and the oil you fried it in over the spaghetti and toss until the oil is coating all the spaghetti.

Wash and check some freshly parsley. Tear up the leaves the toss them through the spaghetti. Use as much or as little as you like.

And that's it - your spaghetti dish is ready to go. Who knew something so simple could taste so good?


Eat hot or at room temperature. Lasts in the fridge several days.

Ingredients:

  • 1 box angel hair spaghetti (1 lb.)
  • 1/2 cup olive oil
  • 30 cloves garlic, finely diced
  • 2 tsp. salt, divided
  • fresh parsley, to taste

Directions:

  1. Cook spaghetti according to box directions. Rinse and drain well.
  2. Dice the garlic. Don't mince it. Fry the garlic in the oil over a low flame until golden. Sprinkle 1 tsp. of salt over the garlic while it's frying. Watch carefully so it doesn't burn.
  3. Pour the garlic and the oil into the spaghetti and toss well, until spaghetti is fully coated. Add the other teaspoon of salt and fresh parsley and toss again.
  4. Serve immediately or refrigerate for later. Tastes best hot, but good at room temperature too.

Serves: 8 - 10, as a side dish.


What do you make with angel hair spaghetti? Do you find the name creepy?


Miriam Szokovski is the author of historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.
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Discussion (4)
June 29, 2014
Additions
Carl - those sound like fantastic additions. How did it come out?
Miriam Szokovski
June 29, 2014
Source
Marianne - I've had variations of this at a couple of friends' houses, not sure where they got it from. I enjoy hearing about people's food memories - thanks for sharing yours.

Definitely praying for our Gilad, Eyal and Naftali - amen.
Miriam Szokovski
June 19, 2014
I'm adding ground pepper.
I am adding fresh ground pepper, maybe some fresh tomatoes or something else that I see when buying the garlic. I am sure other seasonings can be added to your family's taste
Carl
Seattle
June 19, 2014
My dear Miri, I am curious to know how you aquired this recipe. My mother (Italian from Naples) made this exactly the same way. It was a staple meal in our family on nights when mama was busy all day, maybe canning & preserving foods. It is delicious & the parsley, that is never cooked, just wilted, makes it taste fresh & lucious.
A little reminder to all, pray for the safe return of our little brothers, Gilad, Naftali & Eyal. May our heavenly Father watch over them & protect them. I pray for strength for their families. Marianne
Marianne
Houston, TX
Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.
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