Pasta with Olive Oil, Garlic and Parsley

• 1 pound rigatoni or other tubular pasta
• 1/2 cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3 medium garlic cloves, minced
• 1 1/2 teaspoons salt
• Freshly ground pepper
• 1/4 cup chopped flat-leaf parsley

1. Boil the rigatoni in a large pot of salted water until al dente; 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.
3. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
4. Toss the hot pasta with the olive oil sauce and parsley and serve.

rigatoni, extravirgin olive oil, unsalted butter, garlic, salt, freshly ground pepper, flatleaf

Taken from www.foodandwine.com/recipes/pasta-with-olive-oil-garlic-and-parsley (may not work)