James Peterson

Pasta with Butter or Olive Oil

Preparation info
  • Yield:

    6

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

fresh pasta or dried pasta 1½

Method

Boil the pasta in salted water until al dente, drain, and toss with the butter or oil and salt and pepper. Pass the Parmesan cheese at the table.