4 oz Tunisian Harissa Fettucini
2 spring garlic bulbs, minced, or 1 conventional garlic clove
2 Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
3 tsp olive oil, divided
pecorino romano (or parmesan)
salt and pepper to taste
Mince garlic and chop parsley and basil. Start cooking pasta in salted, boiling water (8-10 minutes, check at 8). While the pasta is cooking, sauté garlic in 1 tsp olive oil, stirring frequently. Cook until garlic just starts to turn golden (don’t brown it), about 2 minutes When pasta is ready, drain and put back into the pan. Reduce heat to low, and add 2 tsp olive oil, basil, and parsley. Stir until pasta is evenly coated, then add some grated pecorino romano, stir again, and salt and pepper to taste.