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The sauce can be prepared in the time it takes to bring the water to a boil. In a small saucepan; add olive oil, garlic and salt. Saute this over low heat until it becomes golden, rich brown, stirring often. Place spaghetti into boiling water; cook until tender yet firm to bite. For regular to thick paste, boil about 7 minutes. This is how the Italians like it best! Drain the pasta immediately and place into a warm bowl. There is no need to rinse it if it is cooked al dente. Add the hot garlic, oil and salt to pasta and toss rapidly, coating all strands and add pepper and parsley. Mix the remaining teaspoon of oil with the pasta and serve immediately. This is a good appetizer to hearty meal or with a salad as a low-fat, low cholesterol meal. Be sure to sprinkle the pasta with freshly grated Romano or Parmesan cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups