Pasta con olio e aglio

This recipe I learned in Italy.  It's quite possibly the easiest way to make delicious pasta.  

1. Cook pasta as directed.  Drain and set aside.  


Note: In Italy pasta is supposed to be al dente.  This means cooked all the way through, but not mushy.  If it's mushy and falls apart easily, that means it's overcooked.    You should be able to bite into it without it falling apart. 


2. Dice a clove or two of garlic (depends how much you like garlic). In the same pot you used to cook the pasta, add 1-2 tablespoons of olive oil.  Heat oil on medium high heat and then add garlic.  Sautee.  Once garlic has turned golden brown, but before it burns, lower the heat and add the pasta.  Mix well.  Add salt and pepper as desired.  Remove from heat and serve.


For a little kick, sautee some red pepper flakes at the same time as the garlic.  In Italy, the little red peppers that the flakes are made of are actually very common.  If you can find them fresh, the flavor is a lot more natural than with the flakes.  But it's a good substitute.  Enjoy!