Serve this dish using long, spaghetti-type pasta. Any good pasta will do. Do not attempt this pasta with dry basil; it will not come out right.

INGREDIENTS

• ½ pound long pasta
• ½ cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 cups cleaned and chiffonade basil leaves
• 1 cup grated pecorino Romano cheese
• Salt and pepper, to taste

1. Cook the pasta according to package directions.

2. In a sauté pan, heat the olive oil with the garlic until the garlic begins to turn golden. Immediately dump the garlic into a bowl large enough to handle all the ingredients.

3. Drain the pasta and add it to the bowl along with all the remaining ingredients. Toss well and serve immediately.