When I have a craving for something garlicky I always turn to Aglio e Olio. I could probably eat an entire pound of this pasta, it is that good. Despite the bold flavors of the garlic, this pasta is also a very light dish, which is another reason I find myself going back for seconds or thirds ;-)  So pass the after dinner mints and enjoy!

Serves: 4

You will need:

• 1 pound linguine
• 1 tablespoon of kosher salt for pasta water
• 6 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon crushed red pepper (feel free to cut back here a little if you want to lower the spice)
• Kosher salt to taste
• 3 tablespoons olive oil
• 1 tablespoon chopped Italian parsley
• Grated Parmesan for garnish

1. Boil 5 quartz of water to a boil and add 1 tablespoon of salt. This is the only time you will get to season the pasta itself.
2. Cook the pasta until is a little undercooked, about 7-8 minutes, because once you add the pasta to the sauce it will continue to cook and you don’t want it to be over cooked.
3. Strain the pasta and rinse with COLD water, you will want to stop the cooking process of the pasta.
4. In a large skillet heat olive oil over med heat.
5. Add garlic, oregano, basil, salt and crushed red pepper to the pan and saute for 3 to 5 minutes being careful not to burn the garlic. If you do burn the garlic you will want to start all over, otherwise the dish will be bitter.
6. Add the linguine to the skillet, add parsley and toss to combine.
7. Continue cooking for 2-3 minutes.
8. Transfer to pasta bowl and top with grated Parmesan cheese

Serve with a salad, garlic bread and Pinot Grigio. Enjoy!