Penne with Olive Oil,
Garlic and Pinenuts
From Montalcino Night

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1 lb Penne
2-3 cloves garlic,
sliced Marjoram, fresh, if possible
1 cup Olive oil
1 cup pinenuts, toasted

Cook the penne and drain. Heat the olive oil in a large sauté pan and sauté the garlic, being careful not to let it brown. Remove the garlic and discard it. Add the penne, sprinkle with fresh marjoram and top with the pinenuts.