Fettuccine with Garlic and Pesto: Fettuccine al Pesto D'Aglio

• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, finely chopped
• 2 tablespoons dried chili flakes
• 1 cup bread crumbs, toasted
• 1 pound dried fettuccine
• 1 cup grated caciocavallo
• 1 bunch fresh mint leaves, finely chopped

1. In a heavy-bottomed pot, place 6 quarts of water over high heat.
2. When the water comes to a boil, add 2 tablespoons salt.
3. This will be your fettuccine water.
4. In a 2-quart saucepan, heat the olive oil over medium heat.
5. Add the garlic and cook until soft and golden brown, about 7 to 8 minutes.
6. Add the chili flakes and bread crumbs.
7. Cook the fettuccine according to the package directions, until tender but still al dente.
8. Drain and add to saucepan.
9. Add cheese and toss to combine.
10. Sprinkle with mint leaves, toss, and serve hot.

extravirgin olive oil, garlic, dried chili flakes, bread crumbs, fettuccine, grated caciocavallo, mint

Taken from www.foodnetwork.com/recipes/fettuccine-with-garlic-and-pesto-fettuccine-al-pesto-daglio-recipe.html (may not work)