Italian Aglio y Olio

This is a great pasta dish that I enjoyed many times while stationed in Italy. Not only is it delicious, but it is simple as well!

1 12 oz package long pasta (spaghetti, linguine, etc…)
1 stick butter
1/2 cup extra virgin olive oil
crushed red pepper

Cook the pasta al dente. Drain. In a large pan over medium low heat, melt the butter and add the olive oil. Add the pasta and toss to coat. Add crushed red pepper to taste and continue tossing until heated through. This makes an excellent side dish, and you can easily control the “heat”. It is also adaptation friendly. I like to add 4 or 5 minced cloves of garlic to the oil and butter, slightly cooking it to release it’s flavor. Then I also toss it with a 1/2 cup of freshly shredded parmesan right before serving. It sounds simple because it is, but if you use good quality olive oil it tastes like you’re in a cafe in Friuli. Enjoy!