1 (16 oz.) pkg. pasta (your choice)
3 tbsp. Italian seasoning (McCormick)
1 tbsp. dried basil (fresh when in season)
4 tbsp. olive oil
4 tbsp. (1/2 stick) butter, melted
2 garlic cloves, minced & divided
1/4 cup chicken stock
grated Parmesan cheese, for sprinkling

Start pasta in large pan in salted water. Water should at least be moderately salty tasting. Cook to al denté, about 11 to 12 minutes for most short pastas.

In a small saucepan rehydrate Italian seasoning and basil by simmering in just enough chicken stock to cover. Reduce on medium till water is almost gone, add a clove of minced garlic and olive oil. Add salt and pepper. Not too much salt as your pasta will be slightly salty. Cover on low while pasta finishes.

Drain cooked pasta.

In the same pan you cooked the pasta put the seasoned olive oil and garlic mixture. Add drained pasta and combine with spatula. Add butter and remaining minced garlic.

Serve immediately with grated Parmesan cheese or your favorite cheese.

Makes 2 servings.

Submitted by: Dennis Wage