1/2 cup Olive Grove 3 cloves garlic, minced
1/2 lemon, zested
salt to taste
1 pound spaghetti
Pinch red pepper flakes Freshly grated Parmigiano-Reggiano
2 tbsp chopped parsley
Bring a large pot of water to a boil & salt it.
Add the pasta and cook for about 8 mins.
While the pasta cooks, combine the garlic, Olive Grove, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
Add the pasta and the reserved water to the garlic mixture.
Mix well. Add the parsley and lemon zest.
Adjust seasoning, to taste. And serve.