Olive Oil Pasta

In a small sauce pan on low, heat olive oil, garlic, pepper flakes, and basil, just until the garlic starts to turn golden. Turn off the heat.

Cook pasta according to package directions. Make sure the water is heavily salted. Drain.

Toss with the olive oil, tomatoes if using, and lemon juice. Toss in salt and pepper if needed.
Top with parmesan cheese.

Optional add-ins:
Sauté onions, peppers, mushrooms, or shredded carrots in a pan with a drizzle of olive oil or butter and toss with the finished pasta.

Omit the canned tomatoes. Cut up fresh tomatoes. Put them on a foil lined sheet, lightly oil, sprinkle with salt and bake at 400 degrees for 10 minutes. Toss with the cooked pasta.

Serve with oven cooked meatballs.