Oil and Garlic Sauce

• ⅓ to ½ cup extra-virgin olive oil
• 4 cloves garlic, chopped
• Red pepper flakes to taste

Heat the olive oil, add the garlic and red pepper flakes so that both ingredients release their fragrance. Just as the garlic begins to color, add the pasta or vegetable cooking liquid to keep the garlic from burning. This sauce will season 1 pound of pasta, or 2 heads of blanched escarole, or 1 pound of fresh spinach.