Maria's Garlic Past a (aglio e olio pastasciutta)

For garlic lovers, this recipe is to die for. For others, try it, it is delizioso. This was one of Maria's mamma's favorite dishes. She always made it on Friday nights.

1 whole bulb of garlic

1/3 cup of extra virgin olive oil 1/4 teaspoon of oregano

1 pound of vermicelli pasta salt

Peel and slice garlic cloves in half and cut up into slivers using care not to cut too thin. Put oil in a small saucepan. Add garlic, and cook on very low until golden. It is very important to watch the process so your garlic does not burn.

When it is done, remove from the heat, add the oregano to it and set aside.

In another pot, cook your vermicelli and add salt if you prefer. Right before pasta is done, put gar- lic back on heat, and add 1 ladles of the hot pasta water.

Bring garlic to a boil, let boil 1 minute, and remove from heat. When pasta is done drain and retain 2 1/2 cups of the drained pasta water (you may need this later

because the pasta soaks up the garlic juice).

Put pasta in a large hot serving bowl or platter, and add garlic juice to it and toss. If it becomes too dry, add some of the pasta water that you saved. Top with some fresh parsley if you want.

Your ready to eat. You can top your pasta with some Pecorino Romano, or Asiago. Enjoy!