Aglio E Olio

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 4
• 1 lb penne (uncooked) or 1 lb rotini pasta (uncooked)
• 3 teaspoons salt
• 1/2 cup water
• 7 tablespoons extra virgin olive oil, divided
• 4 tablespoons garlic, divided
• 1 teaspoon dried red pepper flakes
• 1/4 cup celery leaves
• 1 tablespoon capers
• 1/2 small green pepper, chopped
• 2 teaspoons fresh lemon juice or 1 teaspoon fresh lime juice
• 1 teaspoon onion powder
• 1/2 cup parmesan-romano cheese mix
• salt and black pepper

Recipe

• 1 bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but reserve 1/2 cup pasta water.
• 2 start this when you are boiling the pasta; heat about 4 tablespoons olive oil over medium-low heat in a skillet.
• 3 add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes).
• 4 remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine.
• 5 transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
• 6 add in the garlic mixture; toss well to combine.
• 7 season with more black pepper and salt to serve immediately with grated parmesan cheese.