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GARLIC & OLIVE OIL PASTA WITH PARMIGIANO-REGGIANO

By Meredith Folger Amon, Licensed In Alabama and Florida This is my go-to “simple but soulful” pasta when I want something comforting, fast, and quietly elegant. It’s the kind of meal that feels right after a long day of showings and sunset drives, and it pairs beautifully with a crisp salad or a little warm bread to mop up the garlicky olive oil.

“The secret is letting the garlic turn sweet, not brown, and using the pasta water like it’s the sauce.”

Ingredients (Serves 2)

  • 8 oz pasta (spaghetti, linguine, or bucatini)
  • 1/3 cup extra-virgin olive oil
  • 4–6 cloves garlic, thinly sliced
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Salt
  • Freshly…

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