- 1 pound angel hair pasta
- 1/3 cup extra-virgin olive oil
- 4-8 cloves garlic, chopped
- 6 sprigs parsley, leaves only, chopped
- 1/4 tsp. crushed red pepper
- 1/4 tsp. oregano
- 1/4 tsp. salt
Heat the olive oil in a large skillet until it shimmers. Add the other ingredients except the pasta and cook until the garlic smells good.
Add the reserved water from the pasta pot (3 or 4 Tbs.) and whisk to blend.
Divide among the plates and serve with grated Parmigiano Reggiano cheese, or Grana Padano.