This is reminiscent of the Friday night dinners at home when Chef Bob’s dad made this with a head of garlic per person! We’ve toned it down a bit here.


  • 1 pound pasta (linguini or capellini)

  • 12 cloves garlic, sliced thinly
  • 1/4 teaspoon red pepper flakes
  • 5-7 fresh basil leaves, torn
  • 2 tablespoons olive oil
  • sea salt
  • 2 tablespoons chopped parsley
  • 1/2 cup parmesan reggiano cheese grated


Place 3 tablespoons of salt into 1 gallon water and bring to boil over high heat. Drop in the pasta, stirring to keep it separated. Cook to al dente, about 8 minutes.
In a wide bottom pot, place oil and garlic and pepper flakes. Put pot over medium heat. Cook until aromatic but not brown. Drain pasta and put into garlic pepper oil and toss to combine. Allow some of the cooking water to go in as well. Add parsley and parmesan cheese and serve. Garnish with the torn basil leaves, if using.


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