Ingredients:

  • 0.5 cup extra virgin olive oil
  • 6 large cloves fresh garlic, microplaned
  • 0.5 tsp red pepper flakes
  • 0.25 tsp sea salt
  • 1 small sprig fresh rosemary
  • 0.5 tsp dried oregano
  • 1 tbsp Pecorino Romano cheese, finely grated

Instructions:

  1. Place the extra virgin olive oil, microplaned garlic, and the whole rosemary sprig into a small, heavy-bottomed saucepan before turning on any heat.
  2. Set the burner to the lowest possible setting. Allow the oil and garlic to heat gradually, watching for tiny bubbles to form. Steep for 8 minutes until the garlic is translucent and a very pale straw color.
  3. Stir in the red pepper flakes and dried oregano. Immediately remove the pan from the heat to let the residual temperature bloom the spices without scorching. Remove and discard the rosemary sprig.
  4. Allow the sauce to cool for 5 minutes. Stir in the sea salt and the finely grated Pecorino Romano until the cheese partially melts and the sauce reaches a slightly thickened consistency.