Rigatoni with Olive Oil, Garlic, and Parsley

Ingredients

• 1 pound rigatoni or other tubular pasta
• 0.5 cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3 medium garlic cloves (minced)
• 1.5 teaspoons salt
• Freshly ground pepper
• 0.25 cup chopped flat-leaf parsley

Steps

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 12 minutes. Drain and return the rigatoni to the pot.
2. Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt, and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
3. Toss the hot pasta with the olive oil sauce and parsley and serve.