recipe by Lori Ross

For 1 lb. pasta:

6 tbsps extra-virgin olive oil  

3 tbsps chopped parsley leaves   

2 tsps lemon juice

1/2 cup grated Parmesan cheese

1 tsp salt

Combine oil with salt, parsley, lemon juice, and 2 tbsps pasta cooking water in a skillet, heat gently. Toss well with drain pasta. Serve immediately; sprinkling individual bowls with portion of Parmesan and fresh ground pepper, if desired.

Variations:

Primavera: Adding 3 cups chopped cooked vegetables such as artichokes, spring onions, broccoli, zucchini or asparagus to recipe above makes an easy and simple dish.   

Al Aglio, Olio e Peperoncini: Add 1/4 cup minced garlic and 3/4 tsp red pepper flakes to oil and heat gently until garlic in golden. Toss with pasta and pass the Parmesan.

Broccoli Al Aglio, Olio: add 1 ½ lb. broccoli florets to sauce above oil and cook until broccoli is tender.

Pasta alle Vongole: Add 2-3 lbs of small steamed clams or mussels (with or without shell) to oil, garlic and red pepper until warmed. Top with parsley. 

Basil pesto:  Omit parsley and lemon juice from olive oil sauce.  Grind in a food processor: 1/4 cup toasted pine nuts (or substitute almonds or walnuts); 3 medium cloves garlic, 2 cups packed fresh basil leaves. Add 7 tbsps olive oil, and cheese and salt. Toss with drained pasta and a 3 Tbsps of warm pasta water. (Try parsley, cilantro or sage instead of basil!)