Serves people

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Pasta Bordelaise


  • 1 pound angel hair pasta
  • 1/3 cup extra-virgin olive oil
  • 4-8 cloves garlic, chopped
  • 6 sprigs parsley, leaves only, chopped
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. oregano
  • 1/4 tsp. salt


Heat the olive oil in a large skillet until it shimmers. Add the other ingredients except the pasta and cook until the garlic smells good.

Add the reserved water from the pasta pot (3 or 4 Tbs.) and whisk to blend.

Divide among the plates and serve with grated Parmigiano Reggiano cheese, or Grana Padano.