Lightly brown 4 thinly sliced cloves of garlic in 1/4 c. olive oil. Pour the whole thing over 1 pound of cooked spaghetti and garnish with chopped parsley (I basil because that’s just what I had), grated Parmesan cheese and black pepper. The hardest part about this recipe was slicing the darn cloves of garlic. I’m more of a smash-it-with-the-side-of-your-chef’s-knife kind of girl. I warmed up some spaghetti sauce for Mike and Audrey’s servings. Mike wasn’t too keen on just having pasta tossed with olive oil & garlic. I thought it was pretty good…with a large serving of caprese salad on the side!