Recipe from Jo.
One box of whole-wheat thin spaghetti, boiled for 8 minutes and drained
Garlic-oil sauce:
1/3 cup extra-virgin olive oil (I use enough oil so that the garlic and parsley are submerged)
1/4 cup chopped flat-leaf parsley (I use an entire medium sized bushel)
1 tablespoon finely chopped garlic (I use an entire clove)
3/4 teaspoon salt (I never use salt)
Cook sauce in a pan on medium-high heat until it sizzles. Be careful not to brown the garlic or wilt the parsley too much. Once you have returned the drained pasta to the pot, pour the sauce over and toss. Plate and top with grated parmesan or romano cheese.
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