Here’s a nice little concoction for a great pasta “sauce” next time you’re in the mood. I say “sauce” because it’s not really a sauce. More like a coating? Boyfriend and I tried it with cheese ravioli, however I think it would stand out a lot more if you made it with something more simple. Fettucini, perhaps?
1/2 cup olive oil (extra virgin, if you like the flavor) (or whatever you can afford) (that stuffs expensive, I know)
3 cloves of garlic, chopped (avoid the jar type, get it fresh!)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 t fresh or dried parsley OR basil (we did basil because I am illiterate but I like basil more, anyway)
1/2 tsp crushed red pepper
Heat the oil mixture over medium heat, crushing the garlic into it as it cooks. After about 3 minutes, the garlic should turn brown and you’re done! Toss with your choice of pasta (about 3/4 of pound for these measurements) and enjoy!
P.S. Don’t forget some grated Parmigiana Reggiano on top! Romano would be a good choice, too!
