This is a side dish for true garlic lovers and it works really well with simple entrees like grilled steak, roast chicken or broiled fish. It builds on the flavor of a classic Aglio e Olio (garlic and oil) pasta by adding a generous amount of chopped fresh parsley and a splash of balsamic. We also cut the amount of fat by substituting a little chicken broth for extra olive oil and find it doesn't compromise the flavor at all. You can use any small variety of macaroni - we like little shells the best, but elbows work too.
- 8 ounces conchigliette (small shells)
- 3 tablespoons extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 4 cloves garlic, very finely chopped
- 2 tablespoons low-sodium chicken broth
- 1 teaspoon balsamic vinegar
- 3/4 cup parsley, finely chopped
- Salt and freshly ground black pepper
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and continue cooking, stirring constantly until fragrant and barely golden, 1-1/2 to 2 minutes. Stir in the chicken broth and balsamic vinegar. Continue cooking for 1 minute, then remove from the heat and set aside.
Cook and drain the pasta according to the package directions. Combine with the garlic mixture, then add the fresh parsley. Toss to coat the pasta thoroughly and season to taste with salt and pepper.
Makes 4 side dish servings