• ¼ cup extra virgin olive oil
• ¼ tsp crushed red pepper
• 1 tsp salt
• 1 tsp dried oregano
• 2 large clove garlic, minced
• 1 zest of lemon, finely grated
• Generous shake of black pepper

Mix together in bowl and then add ½ stick unsalted softened butter. Sit (unrefrigerated and covered) for most of the day.

Toss with 1 pound of drained hot pasta. (Tends to go better with bow tie, penne or ziti).

Mix in any combination of the following: peppers, mushrooms, halved cherry tomatoes (pitted kalamata olives), chopped fresh basil, fresh baby spinach, chopped steamed fresh asparagus, thinly sliced fresh small zucchini, canned (not marinated) artichoke hearts, or lightly steamed broccoli florets (just use your imagination per Jane).

Add crumbled fresh feta cheese or crumbled gorgonzola or chucked brie.

You can add chopped cooked chicken or sautéed or grilled shrimp. Mix all together quickly so that cheese and butter start to melt and get distributed evenly. Serve at room temperature.