Pasta with Parsley and Garlic in Olive Oil
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), chopped|
|Chicken broth||1⁄4 Cup (4 tbs), reduced|
|Pasta||1 Pound, cooked, drained|
In a large skillet, heat the oil with the parsley and garlic over moderate-to-high heat.
When the garlic and parsley sizzle and begin to brown, after 1 to 2 minutes, stir in the broth, taking care to avoid splattering.
As soon as it simmers, pour the sauce over cooked pasta.