A delightful pasta dish featuring rigatoni, garlic, and fresh herbs, perfect for a quick and satisfying meal.
Boil the rigatoni in a large pot of salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat, then add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the cooked rigatoni to the skillet and toss to coat with the garlic-infused oil.
Add a splash of reserved pasta water if the mixture seems dry.
Garnish with chopped fresh parsley before serving.
Serve immediately for the best flavor and texture.
