A supper had once in France and couldn’t resist bringing home to the Sierra. Serve with salad of wild greens and maybe a little zinfandel.
• 8 ounces spaghetti or noodles
• 1 tablespoon olive oil
• 1 cup Parmesan cheese
• 3 teaspoons ground sweet basil
• 1 tablespoon parsley flakes
• 1 garlic clove, minced, or 1/8 teaspoon garlic granules
Bring a pot of water to boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, toss, then add rest of ingredients and toss again until thoroughly mixed.