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Categories: Main courses, Vegetarian

Pasta to Please

Pasta to Please
Bob Chamberlin / Los Angeles Times

Pasta is always high on the list of America's favorite foods. Quick and easy to fix, hard to ruin, it can be made and ready to eat within a half-hour. What could be better for today's "faster, faster" life? But ... Read more

Total time: 15 minutes | Serves 4
Note: You can chop the garlic, chives, oregano and tomatoes early the day you plan to serve this; put them in small bowls, shake a little cold water over the chives and oregano, and cover the dishes with plastic wrap before refrigerating.
  • 6 quarts water
  • 2 tablespoons salt
  • 1 pound linguine
  • 6 large cloves garlic, minced
  • 1 bunch chives, minced
  • 1 bunch oregano, minced
  • 4 tomatoes, chopped
  • Salt, pepper
  • 1 small pitcher of olive oil
  • 1/2 pound Parmesan cheese, for grating

Step 1Bring water to boil in large pot over high heat. Stir in salt to blend with water. Add linguine to water, and, using a fork, stir and separate pasta strands so they don't stick together. Test pasta after 12 minutes by spearing a strand or two with a fork and running it under cold water and tasting. If still firm, cook another few minutes, testing every couple of minutes until al dente. Drain and place in large serving bowl.

Step 2Set small bowls holding garlic, chives, oregano and tomatoes alongside pasta bowl. Let everyone first add what they want to their serving bowls, then top with hot pasta. Be sure to pass salt and pepper, and finish with olive oil and cheese if desired.

Each serving with 2 teaspoons each topping:
756 calories; 1,042 mg sodium; 41 mg cholesterol; 27 grams fat; 91 grams carbohydrates; 68 grams protein; 1.66 grams fiber.
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