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.