This banana bread recipe is soft and moist. Be sure the banana’s are nearly rotten for the best flavor.
banana bread and banana muffin
Ingredients:
1 3/4 cups unbleached flour
1 1/4 TSP baking powder
3/4 TSP salt
1/2 TSP baking soda
2/3 cup sugar
1/3 cup unsalted butter, room temp
2 eggs
2 TBLS milk
1 cup mashed ripe bananas, about 3 med size
dash of nutmeg
1 TSP vanilla
1/2 cup chopped pecans or walnuts is optional
Directions:
Preheat oven to 350.
Stir together flour, nutmeg, salt, baking soda and powder. Set aside. Cream sugar with butter and then add eggs one at a time and beat until fluffy. Add milk and vanilla. Add mashed banana and flour mixture alternating into the butter mixture. Beat well. Add nuts if you like or place them on top of the loaf. Lightly grease a 8x4x2 loaf pan or line 12 muffin cups. Bake for about 30 minutes for muffins and 60 minutes for a loaf or until a toothpick inserted comes out clean.
This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.
Ingredients:
1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock
Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.
French Onion soup is suppose to be rich with flavor but so many times in restaurants its rich with too much salt !! Try my version, add salt if you feel you have to but I think the broth with its rich taste and onions do just fine as is.
Ingredients:
**5-6 large onions, halved and sliced, sweet onions if you can get them such as Vidalia
3 TBLS butter
2-3 cans Campbell’s beef consommé + 2-3 cans of water
1 TBLS Kitchen Bouquet Seasoning(optional)
1/4 cup DRY Sherry
4 slices crusty French bread
1 bay leaf
12 slices Gruyere Cheese, if not available use Swiss cheese, use more if you like
Directions:
**The ratio of broth and onions should be 50-50. Adjust the amount of onions to your liking.
In a covered frying pan add the butter and sauté the onions on low heat until soft and translucent, do not brown them. In a sauce pot combine the cooked onions, consommé , water, seasoning, sherry and bay leaf.
Simmer covered for 1-2 hours.
Divide the soup into four oven proof crock type bowls or any oven proof small bowl. Place a slice of crusty bread on the top and top with three slices of cheese on each bowl. Place the bowls on a pan. Broil or bake at 400 until the cheese is melted and bubbled, slightly brown if you wish.
This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.
Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish
Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.
This Lasagna recipe has so many variations. This one is my version.
It freezes well so make a few small pans for another work day dinner.
***First you have to make my Italian Tomato Sauce, with meat is best but you can make a meatless Lasagna too***
Ingredients:
1 LB box of Lasagna pasta, cooked according to the directions on the box or if you can buy fresh pasta that’s even better.
3 LBS whole milk ricotta cheese
3 XLRG eggs
2 TBLS parsley, minced
1 cup grated Parmesan or Romano cheese plus more for the layers
16oz shredded whole milk Mozzarella cheese
Salt & Pepper to taste
Directions:
Cook the pasta, drain and place it hanging over the sides of a colander.
lasagna sheets
This will prevent them from sticking together.
Mix together the ricotta, eggs, parsley, ½ cup of the Parmesan or Romano cheese, salt & pepper to taste.
ricotta, parsley, eggs etc
Set aside.
In a deep 3x9x13 pan place a thin layer of sauce and then a layer of the cooked pasta.
first, a THIN layer of sauce on the bottomone layer of pastaricotta and mozzarella and meat and more sauce
Top with about a 1” layer (approximately a third) of the ricotta mixture, dust with the shredded Mozzarella and grated cheese. Spoon a good layer of sauce over this ( be generous with the sauce so it doesn’t dry when baking) and then crumble 2 meatballs and 2 sausage and sprinkle it over the sauce layer. Top with another layer of ricotta mixture and repeat for three layers of pasta. End with the pasta on top, sauce and sprinkle with the Mozzarella and the remaining grated cheese.
ready for the oven
Cover with foil.
Bake covered with foil at 325-350 for about 1 to 1-1/2 hours until the center puffs and its hot all the way through. Let it rest for about 20 minutes before cutting to serve.
This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!
Ingredients:
1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta
Directions:
Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.
This is a fast and simple Fruit Tarts recipe you can make with store bought ingredients.
Ingredients:
6 tart cups, small sponge cake type or the graham cracker ones
1 box vanilla pudding mix, or whatever flavor you like
2 cups mixed fresh berries; such as blueberries, raspberries, blackberries or cut strawberries
One kiwi
½ jar of apricot jam
Directions:
Make the pudding according to the directions and pour into the tart cups. Chill until set.
Mix the berries together and divide it to top each tart. Add a slice of kiwi. Slightly heat the apricot jam and brush the warm glaze over the top of each tart. Chill until set.
You can have fresh herbs on hand all the time by freezing them. Whether you grow them or buy them in your supermarket. Just place them in plastic wrap and then into a freezer bag. Some herbs will discolor but the taste will still be there. As long as you are not using them for a garnish the discoloration has no effect.
Italian tomato sauce recipes are plentiful. But ours is the correct one!
Italian Tomato Sauce, better known as “gravy”. Growing up, this was a traditional Sunday meal.
There are many recipes for this sauce but here is my version without meat and then the version with meat.
Ingredients:
4 x 28oz cans of whole Italian plum tomatoes; use tomatoes from Italy, it makes a big difference
3 TBLS olive oil
4 cloves garlic, mashed and chopped
5-6 fresh basil leaves, torn
Directions:
Puree the tomatoes in a blender. In a large sauce pot saute the garlic in the oil for 2 minutes and add the pureed tomatoes and basil.
garlic sauteed in extra virgin olive oil
Simmer on very low heat covered for 1 hour. Then uncover and simmer for 30 minutes.
**If you want the meat (there are many meats that can be added but I’ve given you the two most popular) version add the below meats and increase the covered simmer time to 2 hours then uncovered for 45 minutes.
Meatballs & Italian Sausage
Ingredients:
1LB ground mixed veal, pork and beef
2 cloves garlic, mashed and chopped
1 cup plain bread crumbs
3 XLRG eggs
¼ cup milk
2 TBLS chopped parsley
½ cup grated Parmesan or Romano cheese
1 TSP dried basil
Pepper to taste
Directions:
Preheat oven 400. Mix all together and form into 1/3 cup balls. Place on a sheet pan and bake at 400 for 15 minutes until the tops are bubbly. They will be set but not cooked through. Remove from sheet pan and add to pot with sauce.
browning meatballs in the oven
Italian Sausage
Buy the Italian sausage at a market that makes it if you can. The supermarket sausage just does not compare.
1LB-1 ½ LB of Italian sausage links
Directions:
Brown in a frying pan and add to the pot with sauce.
Some people like to add the frying pan drippings to the sauce, but that can get oily, so use your discretion.
When the sauce is done it will be slightly thicker than when the tomatoes were first pureed. The meat will be tender but not falling apart.
Serve over your favorite pasta.
This Meatloaf recipe is the old red sauce standard. Comfort food !!
1 LB ground veal, pork and beef mix (you can use only 90% lean beef if the meat trio is unavailable)
1 cup bread crumbs or diced stale bread (you can also use flavored breads crumbs if you like)
3 XLrg eggs, beaten
16oz can tomato sauce
¼ cup parmesan cheese
1 med onion, diced and sauteed with a little olive oil
1 TBLS parsley, chopped
Salt and pepper to taste
Mix all together except for half of the tomato sauce. Place in a baking dish and form into a loaf.
Pour the remaining tomato sauce over the top. Bake at 350 for 45 minutes to 1 hour.
This casserole style Eggplant Parmesan recipe is delicious and freezes well.
Ingredients:
one 8″ long fresh purple eggplant
2 cups of Italian flavored bread crumbs (you can add a little extra parsley and dry basil if you like)
1/2 to 3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3 eggs, slightly beaten
Canola oil & olive oil
2 x 28oz cans crushed tomatoes
2 cloves garlic, crushed and chopped
4 basil leaves, shredded
Directions:
In a med sauce pot saute the garlic in a TBLS of olive oil. Add the tomatoes and basil. Simmer covered for 1 hour.
Preheat oven to 400.
Peel and slice the eggplant into 1/4″ slices.
1/4 inch slices dipped in egg and then coated with bread crumb mix
Dip them in the egg and then the bread crumbs.
Once you have coated all the eggplant pour a few TBLS of both oils into a lipped cookie sheet. Heat the pan for a few minutes in the oven and then place the eggplant slices in the hot pan. Bake for about 10 minutes turning them once until they are lightly brown. Remove from pan and place on a tray lined with paper towels to absorb the excess oil. Repeat until all the eggplant is cooked.
In a casserole pan pour a enough tomato sauce to coat the bottom. Place the eggplant in a layer and sprinkle some of both cheeses. Add more sauce to coat and repeat to make three layers ending with tomato sauce and cheese on top.
Bake at 350 for about 30-40 minutes until hot. Serve alone or with a side of pasta.
Lots of green tomatoes still on the vines this time of year. This fried green tomatoes recipe is a southern classic!
Try them buy themselves or on Ciabatta bread with goat cheese and bacon, sounds strange but trust me it’s delicious!!
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Directions;
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan; set aside.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Eat slightly warm.
The Broccoli Rabe with Italian Sausage and potatoes recipe is an old style way of making this Italian broccoli dish. Some stores call it “Rapini”.
Ingredients:
6 Italian sausage links
2 heads of broccoli rabe, washed and bottom stems trimmed
4 cloves, garlic, mashed
3 TBLS olive oil
3 Red or Yukon gold potatoes, peeled and cubed
Directions:
Wash and trim the broccoli and steam it for about 10 minutes. Drain and set aside. Roast the sausage in the oven on 400 for 15-20 minutes or grill them until just cooked though. Slice the sausage links into 3 pieces each.
In a large frying pan add the oil and sauté the potatoes until just tender. Add the garlic and saute for a minute or two. Add the broccoli and sausage, simmer covered for 15 minutes, turning often.
This Pork Chop recipe is best made with fresh herbs.
Ingredients:
4 rib cut pork chops, ¼” with bone
3 TBLS olive oil
2 Med onions, sliced
2 cloves garlic, mashed
½ cup red wine vinegar
½ cup sliced hot cherry peppers
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves
Directions:
In a large frying pan brown the chops over a med-high heat in the oil with onions on top.
Preparing hot vinegar peppers for Pork cops
Add the garlic and saute a few minutes. Reduce the heat and add the balance of ingredients and cover to simmer 15-20 minutes. Remove the cover and turn the heat up to brown a little more if needed.
With so many watching their carbs, this easy Egg Salad Stuffed Celery appetizer recipe fits the bill.
Ingredients:
3 celery stalks cut into 4” pieces
3 hard boiled eggs, chilled
3 TBLS mayo, olive oil type is best
½ TSP dill
½ TSP chives
Dash of dry mustard
Salt and pepper to taste
**OPTIONS*** top with pieces of smoked salmon(pictured), sliced olives, capers or anything you like.
Directions:
Wash and cut the celery stalks and set aside. Mix all other ingredients until smooth. Fill the stalks with the egg mixture and top with my suggestions or anything you like.
Fresh figs are around Spring, Summer and Fall depending on the variety.
Any kind of fresh fig will work with this Fig Jam recipe.
Fig jam is great served with cheese; such as poured over a log of goat cheese or a
block of cream cheese and served with crackers.
Ingredients:
5 LBS fresh Figs, makes 8 cups of puree
4 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
1 TSP cinnamon
2TSP vanilla, I use the paste type
10 eight ounce mason jars with the two piece lids
Directions:
Wash the figs and cut them in half removing the small stem. Place the figs in a food processor and puree. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.
Fast and easy way to use all those garden tomatoes, Fresh Garden Tomato Sauce.
It’s a classic fresh and light tomato sauce. 30 minutes from stove to table.
I list a few optional additions at the bottom.
12 garden fresh tomatoes, diced, plum/Roma type are preferred
2 cloves of fresh garlic, sliced thin
¼ cup virgin olive oil
6 fresh basil leaves, sliced thin
¼ cup grated Parmesan cheese
Salt and red pepper flakes to taste
1LB any type pasta; spaghetti, angel hair, ziti cooked according to the box directions and drained(I like Barilla or DeCecco pastas)
Directions:
In a large frying pan sauté the garlic in the olive oil for 2 minutes then add the other ingredients except the pasta and cheese. Simmer for 15 minutes. Pour over pasta and serve garnished with grated Parmesan cheese.
**Optional; add 1/2 cup dry white wine, 2 TBLS capers, 1/2 cup pitted olives(any type you like) for the last 5 mins of simmering
This is an easy and quick impressive dish to make. Serve Shrimp Scampi on a large platter garnished with lemon slices.
Ingredients:
1 LB linguini, cooked according to the box directions (I prefer Barilla or DeCecco pasta)
1LB raw shrimp, peeled and deveined
4 TBLS butter
5 TBLS extra virgin olive oil
2 shallots, minced
3 cloves garlic, minced
2/3 cup dry white wine
Juice of one lemon
¼ cup finely chopped parsley leaves, fresh is best
Dash of red pepper flakes
Salt to taste
Directions:
In a large skillet pan on med heat melt the butter and add the olive oil, shallots and garlic. Sauté for 2 minutes and add the lemon juice. Turn the heat up and add the shrimp and the balance of the ingredients sauté shrimp for just 2 minutes on each side. Pour over cooked pasta, garnish with lemon slices and serve in a large platter.
My mother made this Green Beans Marinara recipe often.
Simple and something different to do with fresh green beans.
Ingredients:
1LB fresh green beans, ends cut off and cut in half
16oz can of diced tomatoes (if you have fresh Roma use about 6 of them)
1 med onion, diced and sautéed
1 clove garlic, minced
2 TBLS extra virgin olive oil
3 Basil leaves cut up or 1 TSP dried
Salt and pepper to taste
Directions:
Steam the green beans until tender. In a skillet place the oil and sauté the onion until soft. Add the garlic the last minute or so. Add the tomatoes and sauté for 5 minutes. Add the cooked green beans, basil, salt, pepper and toss.
This Cannoli filling recipe can be piped into a cannoli shell or used as a cake filling. For a dip; serve with pound cake cubes, broken cannoli shells pieces, brownie cubes or fresh strawberries .
Ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
1 TBLS cornstarch
½ TSP cinnamon
1/2 cup mini chocolate chips, plus a few for the ends
6 store bought cannoli shells
A piece of cheesecloth
**Optional;
8-10 shelled and crushed Pistachios
or a few pieces of dried candied fruit
like orange peel or red cherries
Put the ricotta cheese in a food processor for a few spins just to cream it, so it’s not grainy. Place the cheesecloth in a strainer, fill with ricotta cheese and set over a bowl. Cover with plastic wrap place in the refrig overnight to drain off the extra liquid. Mix the drained ricotta cheese with all the other ingredients (except the nuts/fruit). Fill a freezer bag with the filling. You can store it like this for up to 2 days. When you want to use it cut a small slit in the corner and pipe into shells just before serving. Sprinkle the ends with the crushed nuts, mini chips or the candied fruit and dust with a little more confectioner’s sugar.
A classic German Style Kraut and Grilled Wursts recipe changed for an easy work night dinner.
Ingredients:
1 LB bag Sauerkraut
1 TBL veggie oil, any kind
1 Med onion, large diced, sautéed
½ TSP caraway seeds
6 Juniper berries (if you can locate them)
6 Knockwursts or any kind you like
Directions:
Place the kraut in a colander and rinse with cold water, drain well. In a skillet sauté the onion in the oil, add the kraut and the balance of the ingredients(not the wursts), cover a simmer on low for 30 minutes. Grill the wursts and serve them on the side or cut into pieces and add to the kraut mixture and simmer a few minutes more.
Pureed plums for making plum jam. This is how it looks BEFORE you cook it!
My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.
Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids
Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.
put the lid or cap on firststep 2 screwing on the lid
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.
A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.
Ingredients:
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla
Directions:
Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.
two summer favorites:Sangria cocktail and rum punch
These two pitcher size cocktails are great for a summer get together.
Sangria or Rum Punch can be made ahead of time and can be easily multiplied for a crowd.
SANGRIA
Ingredients;
One 750-milliliter bottle fruity red wine, such as Merlot
4 oz brandy
3 oz Simple Syrup,(1/2 cup sugar, ½ cup water; boil 4 mins and cool, left over can be refrigerated for up to a month)
1 cup mixed slices of seeded oranges and lemons mixed with chunks of peaches and apples
1 cup of plain seltzer
Mix and chill 4-8 hours before serving
RUM PUNCH
Ingredients;
20 mint leaves, torn
8 oz light rum
8 oz dark rum
8 oz fresh orange juice
8 oz mango nectar or juice
4 oz pineapple juice
2 oz cherries or ½ can, pitted
8 pineapple wedges
Mix all together except for the pineapple wedges. Chill 4-8 hours and serve over ice, garnished with pineapple slices.
1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda
Directions:
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.
5 cans (6.5 oz each) chopped or minced clams with the juice,
If you have a market that offers fresh clams or just the meat & juice by all means use it.
Otherwise Bumble Bee is the best canned brand
¼ cup virgin olive oil
3 cloves fresh garlic, diced and mashed
2 TBLS parsley dried or fresh
1 TBLS basil dried or fresh
1 TSP oregano, dried
3 TBLS fresh lemon juice
3 slices of lemon for garnish
¼ cup grated Parmesan cheese for garnish
1/4 cup white wine (optional) Dash of red pepper flakes 1LB linguine, cooked and drained, I like Barilla or De Cecco pastas
Directions:
Boil the water and cook the pasta according to the box directions.
Pour the oil in a sauce pot and saute the garlic for a minute or so. Add the other ingredients and simmer for only 2 minutes. Pour over cooked pasta and serve. Garnish with a sprinkle of grated Parmesan cheese and a few lemon slices.
