Pasta with garlic and olive oil

1 lb dry pasta of your choice
2/3 cup extra virgin olive oil
6 cloves garlic, minced
2 tbsp dried chili pepper flakes
1 tbsp parsley
1/2 tsp paprika
sea salt

Almonsen Sprinkle (recipe found in the non-dairy cheeses section of this site)

Begin cooking the pasta. In a skillet with deep sides, slowly heat the olive oil on medium. Add the minced garlic and chili flakes. Reduce heat to low and stir gently until the garlic JUST starts to turn golden. Do not overcook because garlic gets very nastily bitter when burnt and you’ll have to start all over again. Remove from heat. Stir in the remaining spices. When the pasta has finished cooking, toss with the aglio e olio sauce, and serve hot, sprinkled with Almonsen Sprinkle or other Parmesan cheese substitute.

Try quickly blanching some green veggies (like asparagus or broccoli) for the last couple of minutes in the pasta pot, to add some fiber and nutrients to this dish.

Serves 4.