1 pound dried pasta

1/2 cup Pompeian Rich Taste Olive Oil

3 whole cloves garlic, peeled

1 tsp. red pepper flakes

1/4 cup chopped fresh herbs (such as rosemary and flat leaf Italian parsley)

Maldon sea salt and freshly cracked black pepper to taste


  1. Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente.
  2. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. Do not rinse pasta with water.
  3. Meanwhile heat the Pompeian Rich Taste Olive Oil in a large sauté pan over medium heat.
  4. Add the garlic and sauté until light brown and fragrant. Remove and discard the browned garlic.
  5. Add the red pepper flakes and sauté for 1 minute.
  6. Carefully add the pasta and toss to coat in the flavored oil.
  7. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
  8. Remove the pan from the heat and top with the fresh herbs, lemon zest, salt and black pepper.