This recipe comes from the cookbook, "Saving Dinner The Vegetarian Way".
It serves six so I cut the recipe in half. I still have an insane amount of leftovers.
The following is the original recipe.
12 oz linguine
4 tbsp olive oil
12 garlic cloves, pressed
3 tsp red pepper flakes
salt and pepper to taste
1 cup chopped fresh basil leaves
3/4 cup grated parmesan cheese (optional)
Cook pasta according to package directions until al dente. Drain and keep warm.
Meanwhile, in a small skillet, heat 2 tbsp of oil (I used safflower) over medium-low heat. Add garlic, pepper flakes, and salt and pepper and saute till garlic is tender.
Toss pasta with remaining 2 tbsp oil (I used olive), basil, and garlic mixture. Garnish with Parmesan cheese.
The kids really loved this one. I did too. I'm already looking forward to leftovers.
PS See the beets in the salad? I am still using the beets from bountiful baskets from 3 weeks ago. They are delicious but I'm getting sick of them.