Garlic Lovers Pasta

¼ cup                   Mediterranean Jewel Basil & Garlic Oil

¼ cup                   unsalted butter

½ cup                   minced fresh garlic (1-2 large heads, separated into
                            cloves, peeled and minced)

1 package            Pasta Culinario Summer Harvest Fettuccine or
                            Cabernet Radiatore

⅓ cup                   minced, fresh Italian flat leaf parsley

    salt and freshly ground course black pepper

⅔ cup                   freshly ground Parmesan cheese

1.      Heat the Mediterranean Jewel Basil & Garlic Oil and butter over medium-low heat in a deep saucepan. Add the garlic and cook, stirring just until garlic is softened and translucent (about 30 seconds). Do not allow the garlic to brown or sauce will become bitter.

2.      While sauce is cooking, in a large pot of boiling water, cook pasta 3-4 minutes, until tender but firm.

3.      Drain pasta and transfer to a large bowl. Pour the very hot garlic sauce over the pasta and add the mince parsley at once. Toss until the pasta is coated with sauce. Add Parmesan cheese, salt and ground course black pepper.  

Recipe compliments of Epicurean Foods