Pasta Aglio e Olio . . .

You’ll truly love the taste and simplicity of this dish. Yes, it’s garlicky, but not overpowering. When garlic is cooked over low heat, it brings out a mellow sweetness in the same way roasting garlic does.



3/4 pound linguine

1/4 cup extra-virgin olive oil

6 garlic cloves, thinly sliced

1/4 teaspoon red pepper flakes

1/4 cup chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper



     Cook the pasta according to package directions. Drain, reserving 3/4 cup cooking liquid.

     Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and red pepper flakes and cook, stirring often, until golden and fragrant, 2 to 3 minutes.

Add the pasta, 1/2 cup of the reserved cooking liquid, parsley, salt, and pepper, tossing until well mixed. Add a little more pasta water if necessary and serve at once.