1/2 lb. (225 g) uncooked pasta such as plain or spinach fettuccine, spaghetti or linguine
Boiling salted water
1/3 c. (80 mL) olive oil
3 med. cloves garlic, minced
1/4 c. (60 mL) chopped fresh parsley
1/2 tsp. (2 mL) salt
1/8 tsp. (0.5 mL) pepper
1/2 c. (125 mL) freshly grated Parmesan cheese (about 1 1/2 oz. or 45 g)

1. Cook pasta in large kettle of boiling salted water just until al dente, 6 to 12 minutes; drain well. Keep warm.

2. Heat oil in 10-inch (25 cm) skillet over low heat. Add garlic to skillet; cook gently until light gold, 2 to 3 minutes. Do not brown garlic or it will become bitter. Remove pan from heat. Stir in parsley, salt and pepper.

3. Add hot pasta to skillet. Toss to coat evenly. Serve immediately with cheese to sprinkle. Makes 3 to 4 servings.