Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Yield: 8 - 10, as a side dish


  • 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


  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.

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