Aglio Olio (garlic and oil)

1 pound of pasta (spaghetti or short noodle that can “hold sauce”)
4-6 tablespoons extra virgin olive oil
3-4 cloves garlic
1/4 bunch of parsley
3 tablespoons grated parmesan cheese
2 teaspoons black pepper
1 tablespoon salt

All measurements are estimates. Adjust as needed for amount of pasta.

Bring a pot of water to boil and add salt. Add pasta to water.
Mince garlic and parsley; keep ingredients separate.

  1. In separate pan add 2-3 tablespoons of olive oil and saute garlic. Use a low-medium heat and be careful not to burn.
  2. Pasta will cook for approximately 10 minutes. Taste occasionally.
  3. When pasta is almost al dente, add parsley to hot oil with garlic. If you shut the heat off the garlic, use additional heat as necessary to cook-down parsley (only a little bit!). remove from heat.
  4. remove pasta from water and add to pan with oil and parsley. Add black pepper, cheese, and additional oil, as needed. Stir together and enjoy.

pro tip: if you have walnuts on hand, chop 1/4 cup and and to sauteing garlic about halfway through.

[Thanks you James!]

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