25 minutes
A simple yet flavorful pasta dish featuring a lemon-garlic olive oil sauce, fresh parsley, and grated Pecorino Romano cheese.
0.25 fluid ounces
Garlic Clove, thinly sliced
each
teaspoons
teaspoons
teaspoons
Cooked Pasta, reserve ½ cup of pasta cooking water
0 lb
Parsley, chopped
cups
teaspoons
Grated Pecorino Romano Cheese
to serve
1. Garlic Oil Infusion
In a 12-inch skillet, combine the olive oil, sliced garlic, salt, black pepper, and red pepper flakes. Place the skillet over medium heat, letting the flavors meld until the garlic is lightly golden and fragrant, approximately 2 to 4 minutes.
2. Pasta Toss
Add the cooked pasta to the skillet along with the reserved ½ cup of pasta cooking water. Toss everything together to coat the pasta evenly with the garlicky oil.
3. Final Touch
Remove the skillet from the heat. Stir in the chopped fresh parsley and lemon juice, mixing well. Adjust the seasoning with additional salt and black pepper according to your taste.
4. Serve
Plate the pasta while it's warm. Offer grated Pecorino Romano cheese alongside for guests to sprinkle over their servings as desired.
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