Spaghetti Olio is a Sicilian dish that is both simple and delicious and a wonderful way to get your garlic. It can be a main dish as it is good enough to stand on it’s own. Make a side dish of coleslaw and add some fresh, chopped parsley to the slaw; that will help with garlic breath.
5 or 6 Garlic cloves, peeled and sliced. Note: if using Elephant garlic, you might want to make it 2 or 3 .
About 1/3 cup olive oil.
Parmesan cheese. Note: See below for non-dairy Parmesan
Salt to taste.
1/2 lb. angel hair pasta.
Cook your pasta according to package directions. Drain and place in a large bowl and cover to keep warm. Simmer sliced garlic in olive oil over medium high heat until the garlic is golden and crisp. Take off the heat immediately as it will continue to cook and can easily burn. Pour it over the cooked pasta. Toss to coat the pasta evenly. Add enough Parmesan cheese to take up any extra oil seen in the bottom of the bowl. Add salt to taste. Toss again and serve.
NON DAIRY PARMESAN CHEESE
Combine equal amounts ground blanched almonds (or almond flour) and nutritional yeast. Add salt to taste. This is like the dried Parmesan you get in the little cardboard containers.