Aglio E Olio - cooking recipe

Ingredients

1 lb penne (uncooked) or 1 lb rotini pasta (uncooked)
3 teaspoons salt
1/2 cup water
7 tablespoons extra virgin olive oil, divided
4 tablespoons garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup celery leaves
1 tablespoon capers
1/2 small green pepper, chopped
2 teaspoons fresh lemon juice or 1 teaspoon fresh lime juice
1 teaspoon onion powder
1/2 cup parmesan-romano cheese mix
salt and black pepper

Preparation

Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes).
Remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine.
Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
Add in the garlic mixture; toss well to combine.
Season with more black pepper and salt to serve immediately with grated Parmesan cheese.