Aglio E Olio

• 1 lb penne (uncooked) or 1 lb rotini pasta (uncooked)
• 3 teaspoons salt
• 1/2 cup water
• 7 tablespoons extra virgin olive oil, divided
• 4 tablespoons garlic, divided
• 1 teaspoon dried red pepper flakes
• 1/4 cup celery leaves
• 1 tablespoon capers
• 1/2 small green pepper, chopped
• 2 teaspoons fresh lemon juice or 1 teaspoon fresh lime juice
• 1 teaspoon onion powder
• 1/2 cup parmesan-romano cheese mix
• salt and black pepper

1. Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
2. Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
3. Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes).
4. Remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine.
5. Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
6. Add in the garlic mixture; toss well to combine.
7. Season with more black pepper and salt to serve immediately with grated Parmesan cheese.

penne, salt, water, extra virgin olive oil, garlic, red pepper, celery, capers, green pepper, lemon juice, onion powder, parmesanromano cheese mix, salt

Taken from www.food.com/recipe/aglio-e-olio-211615 (may not work)