Pasta with Aglio e Olio

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This earthy, simple, Italian garlic-and-oil sauce is delicious served over linguine or capellini, with a leafy green salad and warm, crusty bread to sop up the extra sauce.

Ingredients

16 ounces dried linguine or capellini

1/2 cup olive oil

3 to 4 large garlic cloves, finely minced

1/4 teaspoon red pepper flakes or 1 hot chili pepper pod

3 tablespoons chopped fresh parsley

Instructions

Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Heat the oil in a small skillet and add the garlic and pepper. Just as soon as the garlic takes on a little color, pour the sauce over the pasta, add the parsley, and toss quickly. Serve at once.

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