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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Easy, fast, and good. Great for those night when you don't feel like cooking. Garlic-lovers this is for you. Ingredients:
1 lb penne (uncooked) or 1 lb rotini pasta (uncooked) |
3 teaspoons salt |
1/2 cup water |
7 tablespoons extra virgin olive oil, divided |
4 tablespoons garlic, divided |
1 teaspoon dried red pepper flakes |
1/4 cup celery leaves |
1 tablespoon capers |
1/2 small green pepper, chopped |
2 teaspoons fresh lemon juice or 1 teaspoon fresh lime juice |
1 teaspoon onion powder |
1/2 cup parmesan-romano cheese mix |
salt and black pepper |
Directions:
1. Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
2. Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
3. Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes).
4. Remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine.
5. Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
6. Add in the garlic mixture; toss well to combine.
7. Season with more black pepper and salt to serve immediately with grated Parmesan cheese.
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