FAST PASTA WITH GARLIC AND OIL

Pasta should be simple. I made this literally 10 minutes before I had to leave for my weekly Italian class and ate it standing up while putting on my rubber rain boots. This is a variation on classic Pasta with Aglio e Oglio (Garlic and Oil) 

FAST PASTA WITH GARLIC AND OIL

2-3 TBSP Extra Virgin Olive Oil

1-2 tsp of peperoncino (red pepper flakes)

2-4 cloves of garlic

1 TBSP Tomato Paste or fresh chopped tomatoes (optional - I like it for color)

1/2 lb. spaghetti

Chopped parsley

Chopped Cilantro (optional and not a traditional Italian herb, but delicious!)

1/2 lemon juice (optional)

grated cheese (parmesian, locatelli or pecorino romano)

Salt and Fresh Ground Pepper

 

While the pasta is boiling in generously salted water, sautee the olive oil, garlic, tomato paste and peperoncino, for less than 2 minutes. If you want a very strong garlic flavor, do not sautee the garlic at all. Leave it raw and add it with the parsley. When the pasta is al dente, strain it and toss it with the olive oil mix, the chopped parsley and cilantro, raw garlic if you prefer, the juice of 1/2 of a lemon, grated cheese and salt and pepper to taste. 

This is a nice summer recipe with fresh ripe tomatoes (which I had in the fridge but forgot to add! Salsa anyone?)