Never Too Much Garlic Pasta

Courtesy of Chef Kevin Harris

Pasta

• 3 qt boiling salted water
• 1 lb penne pasta

Roasted Garlic

• 1 cup fresh garlic, chopped
• ¼ cup extra virgin olive oil
• ¼ bunch Italian parsley, julienne
• 1 tsp salt and crushed red pepper

Preparation:

1. Heat water to boiling and add the dry penne pasta. Boil for 7-10 minutes. Drain and rinse in cold water.
2. Heat the olive oil on medium heat and add the freshly chopped garlic. Toast just until golden brown and remove. Add the parsley, salt and crushed red pepper, and the pasta. Toss and enjoy.