Alio e Oilo
3 large garlic cloves, roughly chopped or sliced
1/2 of a package of spaghetti
1 1/2 tablespoons olive oil
freshly cracked black pepper to taste
salt to taste
pinch of crushed red peppers
handful of ripe, organic cherry tomatoes-cut into quarters
This is a basic, homey Italian pasta dish from Rome that keeps in mind the basic flavors of the pasta, oil and garlic.
Fill pot with water to boil.
In separate, smaller sauce pan add olive oil, garlic, and salt and place over low heat. When oil starts to sizzle, watch closely to make sure garlic does not brown, otherwise it will become bitter. Allow to heat until the garlic becomes transparent. Take off heat.
When pasta water is boiling, add pinch of salt, wait a minute, then add spaghetti noodles. When al dente, drain and return to pot.
Add oil and garlic mixture, tomatoes, black pepper and crushed red peppers. Toss with tongs.
Serve and enjoy please!