2/3 c. oil, prefer virgin olive oil, vegetable oil, 3 to 1
2 cloves garlic, pressed or minced
1 lb. spaghetti, prefer Lupini brand or other Italian brand
1 1/2 tbsp. basil, dried
1 tbsp. oregano
2 tsp. salt
1 tbsp. coarsely ground pepper, or just regular pepper
1/2 c. (about 1/2 bunch) fresh parsley snipped or chopped
1 green pepper (average size or better), cut julienne 1 1/2" - 2"
1 red pepper (average size or better), cut julienne 1 1/2" - 2"
2/3 lb. Jarlesberg or hard Swiss cheese, cut julienne
1/2 c. half and half or whole milk
3/4 c. (1/4 lb.) grated Parmesan cheese (Kraft's in the can okay)
1/2 c. chopped pecans, prefer raw nuts that you've toasted in 400 degree oven 10 to 15 minutes & let cool
16 oz. can whole ripe olives, drained
Red wine vinegar, or other vinegar probably okay

1. Put the oil and garlic in 1 1/2 cups (or larger) container and let set. Add other spices while spaghetti boils.

2. Break spaghetti into 3 1/2" lengths and drop into LOTS of salted water and boil hard for 6 minutes, or until al dente. Strain it and put in BIG pan. While still hot, toss with 2 tablespoons of the oil-garlic mixture.

3. Pour half and half into oil/spice mixture, whisking at the same time. Toss with spaghetti after it's cooled down some.

4. Toss in julienne cut cheese and peppers and parsley.

5. Mix in 2/3 of the Parmesan cheese and 2/3 of the pecans and all of the olives. Add red wine vinegar and maybe more salt to taste.

6. Turn into serving bowl and sprinkle top with the rest of the Parmesan cheese. Serve at room temperature or just barely chilled.

Serves 6 to 8 as a main dish, 12 to 16 as a side dish or on a buffet. Keeps several days in the refrigerator. You may have to add a little wee bit more of oil the second day.

Can be found at the Wedge Co-Op on Lyndale between Franklin and 22nd Street at a pretty good price.