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Pasta sauce
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| 4 cloves | garlic |
| 1/3 cup | Extra-Virgin Olive Oil |
| 1 lb | spaghetti, (or other long, thin pasta) |
| 1 cup | Parmesan, grated |
| 2 Tbsp | balsamic vinegar |
| Salt | |
| Freshly Ground Black Pepper |
Bring water to a boil. When the water is boiling, add 1 tablespoon of salt to the water, then add the pasta. Cook until al dente.
While the pasta is cooking, either run the garlic through a garlic press, or mince very fine. Add the garlic and the oil to a small saucepan, and cook on low until the garlic is just golden. (Make sure the garlic doesn't turn brown - as it will become bitter) Remove from heat immediately.
When the pasta is done, drain briefly (pasta should still be noticably damp), and return to the pot. Add the oil mixture, cheese, and vinegar. Stir until well mixed, and add salt and pepper to taste. Serve into warmed bowls.
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