Aglio e Olio (Garlic and Olive Oil)

This is Devin and Blake’s favorite.  I like it a lot too.   It is pungent, spicy, and with some freshly grated Romano cheese, quite exceptional.  A simple garlic and olive oil sauce has bailed me out of many a night when a quick meal was needed, but I did not want it to taste like a quick meal.  Below follows the recipe for this creation.

1 lb of cooked penne pasta
1/3 cup of olive oil
5 cloves of garlic finely minced
1 teaspoon of chili flakes
1 teaspoon of salt
freshly ground black pepper
2 tablespoons of butter
1 tablespoon of fresh herbs (sage, oregano, or parsley)
1/2 cup of grated Romano cheese


Over low heat, add 1/3 cup of olive oil to a small saucepan
add the chili flakes
add the garlic salt and pepper
Let it cook for about three minutes but do NOT let the garlic brown (burnt garlic is a nasty flavor and you cannot get rid of it once it develops)
Add the fresh herbs
Stir in the butter
Set aside (off of the heat) while the pasta cooks

While the pasta drains add the sauce to the bottom of a heavy pot. Pour the cooked penne on top of the sauce and toss vigorously. Add the Romano cheese and stir. Allow the pasta to sit for at least five minutes to soak up the sauce.