Aglio Olio

Bring saucepan of salted water to boil. (Water should taste like the sea. I use about 2 1/2 qts of water and 2 tablespoons of salt.

Light brown coarsely chopped garlic in olive oil and about 1 tablespoon of butter. Remove from heat.

Cook pasta for about 1 minute (more if needed) and remove dripping wet with tongs or slotted spoon to the saucepan containing the garlic butter. Take care to not overcook the pasta as it will finish cooking in the sauce and always reserve the water.

Tossing gently in sautéed garlic over medium heat, add pasta water and grated Romano cheese alternately creating a nice light “sauce”. Season to taste with salt and pear and place each portion in a “bird nest” style in a warmed pasta bowl.

Finish with a drizzle of olive oil and grated cheese. If you like, add chopped herbs of choice or lemon zest. You have just created one of the delights of Italian cuisine!

Note: Cooking times vary slightly according to the size of the pasta (1 minute for fine pasta and possibly up to 3 for heartier cuts). The only way to check is to taste it.

Tante Belle Cose!