Instructions: We make this so often that we finally had to shorten the name in the kitchen. We call it "A. O.P." for the aglio (garlic), olio (oil), and pomodoro (tomato) in the sauce. The trick is to slowly heat the garlic and cook it until golden brown. The garlic will give off a nutty, toasted smell that will let you (and anyone else in your kitchen) know that its correctly cooked. You do have to watch it carefully and stir it often, because if the garlic gets too brown, the dish will be bitter

In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.

Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the red pepper flakes and cook, stirring, 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens slightly.

Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated, Serve immediately.

Excerpted from The Campagna Table: Bring the Style and Cooking of the Italian Countryside into Your Own Home by Mark Strausman, Evan Sklar.

Okay folks, here it is: the number-one recipe requested at Campagna. After my customers eat it, they always want to know how to make it. Somewhere between an arrabiata spicy tomato sauce and a garlic and oil sauce, this is a true classic.

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