1 whole garlic bulb

1/2 C. olive or vegetable oil

1/2 C. chopped fresh parsley

1/4 C. chopped fresh oregano, or 4 tsp. dried

1 tsp. salt

1/4 tsp. pepper

1 lb. pasta, cooked and drained

Separate garlic into cloves; remove papery skins. In a large skillet over low heat, sauté garlic in oil for 20 minutes, or until golden brown. Remove from the heat. Add parsley, oregano, salt and pepper. Toss with pasta. Serve immediately.

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