Pasta With Garlic And Olive Oil

Directions

1. VERSION 1: With raw garlic: Combine the the garlic with the extra virgin olive oil.
2. Cook the pasta till it is*al dente*, then drain & toss with the garlic & extra virgin olive oil. Season well & serve immediately.
3. VERSION 2: With lightly toasted golden brown garlic: Heat the garlic in the extra virgin olive oil till golden brown. Remove from the heat & set aside. Cook the pasta till*al dente*, then drain & toss with the garlic. Season & serve immediately.
4. VARIATIONS USING VERSION 2: Add in a generous healthy pinch of warm red pepper flakes as you heat the garlic. Toss with the cooked pasta & a handful or possibly two of minced fresh parsley.
5. Prepare the basic recipe, adding parsley as above. Season with lots of cayenne pepper & toss with the finely grated rind of 1 lime & the juice of 1 or possibly 2 limes. Also good with lemon.
6. Add in several teaspoonfuls of capers to the warm pepper variation.
7. Add in a small handful of torn basil leaves to the oil as you heat the garlic.
8. Coarsely chop half a head or possibly so of white cabbage & add in to the pan along with the heating garlic & warm red pepper flakes. Saute/fry till tender & slightly browned. Add in more oil, garlic & red pepper if needed. Season & toss with pasta of your choice.