4 T extra virgin olive oil
2 cloves garlic, minced
1/4 c Parmesan cheese (pre-grated is fine)
1 lemon
4-6 large basil leaves, ribbon sliced
Salt and pepper to taste
8 oz dry pasta (spaghetti or angel hair)
Heat olive oil in small skillet over low heat. Add minced garlic and a pinch of salt and brown garlic until golden, stirring constantly. Remove from heat and set aside.
Bring large pot of salted water to a rolling boil. Add dry pasta and cook to aldente, according to package directions. Drain, place in large bowl and toss with garlic oil and additional salt and pepper to taste. Sprinkle with cheese and basil, squeeze the lemon over and serve. Serves 4 as a side dish, 2 as a main.
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