In saute pan, combine loads of olive oil, a lil red pepper flake,and garlic. Cook very lightly. The goal is to scare the garlic, not burn it at the stake. Add to this pasta that you cooked to al dente in heavily salted water. Cook for another minute. Add fresh herbs. I like parsley, basil, and oregano, which I grow in a pot on the steps leading to my house. With each step towards the front door, a different herbal fragrance tempts the nose. Grate Parm on top. Drizzle with just a touch more of olive oil.My go to after a long day.
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2 comments:
Not for the carb-conscious, but neither is a 3 Piece.
Counting Carbs is for accountants.
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