Serves 4
8 oz. fresh tagliatelle
10 garlic cloves, sliced
6 tbsp olive oil
5 tbsp toasted pine nuts
1 cup fresh basil
Parmesan cheese, shaved
Cook the pasta, drain and return to the pot.
Press the garlic with a spoon or the back of a knife. Heat the oil and garlic in a pan on low for 5 minutes. Be careful not to burn the oil or garlic. Remove the garlic and discard.
Pour the oil over the pasta, stir in the pine nuts and serve scattered with torn basil and shaved Parmesan.
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