1 pound dried pasta (spaghetti, linguine, or your favorite pasta)
1/2 cup extra virgin olive oil
2 tsp minced garlic
1 tsp crushed red pepper flakes

Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry. Serve immediately. 4 to 6 servings.

Submitted by: Rev. Darrio Boscutti