Aromatic noodles infused with garlic and rosemary

Components

• 160 grams of talharim pasta (or any other type of long, dry pasta)
• One garlic clove
• One sprig of rosemary
• 1/4 cup of finely grated Parmesan cheese (tea measure)
• oil according to preference
• Add salt and ground pepper as needed to suit your taste.
• grated parmesan cheese for topping chips

Ready state

1. In a medium pot, pour 2.5 liters of water and bring it to a boil over high heat. Once boiling, stir in 2 teaspoons of salt, add the pasta, and cook according to the package instructions or until it reaches al dente. While the pasta is cooking, start making the sauce.

1. Trim the ends and crush the garlic clove using the flat side of the knife blade to remove the skin.
2. Place a large skillet over medium heat. As it warms, add water along with 1⁄4 cup of olive oil. Include a sprig of rosemary and a garlic clove, allowing them to infuse for only one minute. Then, turn off the heat—this process is quick to flavor the olive oil without letting the garlic and rosemary burn and develop bitterness.
3. After cooking the noodles, set aside 1 cup of the cooking water. Strain the broth through a sieve and allow the liquid to drain thoroughly.
4. Take out the rosemary and garlic clove from the skillet. Stir the cooked noodles into the flavored olive oil gently. Incorporate grated cheese and slowly pour in about 1/3 cup of the reserved cooking water to loosen the sauce. Season with pepper to taste and serve alongside parmesan chips.

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