1 pound of imported pasta
(small shells or ditali work best)
1 large diced onion
2 cups Olive oil
2 tablespoons minced garlic imported grated romano cheese
pinch of red crushed chili (optional)
black pepper to taste
Stir the pasta into 5 quarts of boiling salted water to cook. Meanwhile: In a small frypan, heat the olive oil, onion and garlic until they are bubbling. Remove and set aside.
Cook the pasta until a/ dente, and drain in colander. DO NOT RINSE THE PASTA. Pour into serving bowl and add the oilve oil, onion and garlic sauce. Toss together. Top generously with romano cheese, add peppers and serve!
You may add any type of vegetables to this dish. Cook the vegetables in the boiling salted water first, before the pasta, remove wuth a slotted spoon and put in the serving dish, then cook the pasta. Rapini, caluflower, or beans are great
vegetables to use. The only vegetable I would not cook first is frozen peas, just add peas to the pasta at the end of cooking and drain and toss with the sauce. What could be simpler or healthier!
