sketch of Bob above the Pasta With Garlic recipe.

One of our great sponsors is Ventimiglia's Italian Market in Sterling Heights, Mi. Now Tony and Gail have become authors! They just published their new cookbook "Pastas And Sauces". It's full of authentic "down home" Italian recipes. For more information go to, or call(586) 979-0828. Here's Rob's favorite pasta recipe from the book:

(from Pasta And Sauces, by Tony And Gail Ventimiglia)

6 cloves fresh garlic coarse chop
1 c. pure olive oil
1/2 c. chopped flat parsley
1/2 c. grated imported Pecorino Romano cheese
1/2 t. crushed hot pepper
a good pinch of salt for the sauce and 1 T. for the pasta water
1 t. pepper
1 lb. spaghetti
4 qt. water
1 T. salt

You’re going to need a (1-2 inch) deep frying pan for the sauce and a (6-8 quart) pot for the pasta. First start your water boiling, so the sauce and the pasta will be done at the same time. In the pan, lightly heat up the oil on medium. Next, sauté the garlic with salt and pepper until the garlic is lightly toasted. Don’t let the garlic burn. When the pasta is done put it in your serving bowl, add the parsley, cheese, crushed pepper and the oil from the pan. Toss together and serve hot.

Pasta With Garlic recipe is published in our January, 2010 Menu Minder, Issue #315.