Wednesday, June 18, 2008

Simple Pasta e Olio

Fusilli e Olio

Prep time: 5 minutes
Cooking time: 10 minutes or as long as it takes to cook the pasta
Serves 2

½ box (8oz/225g) fusilli or whatever your favorite pasta – I used multigrain
Sauce: (I use the term loosely)
2 tbsp or so good quality extra virgin olive oil (given the limited ingredients, the taste will really come through – make it special)
1 large clove garlic, minced
2 tbsp fresh Italian/flat leaf parsley, finely chopped
Freshly ground pepper
¼ cup coarsely grated Asiago or Parmigianino cheese
Zest of ½ lemon plus a squirt of lemon juice
Pinch of red chili pepper flakes (optional)


1. Cook the pasta according to the package.

2. In the meantime, organize the rest of the ingredients so that you can quickly add them just before serving.

3. Drain the pasta and transfer to a serving bowl, Add the sauce and toss. Taste and adjust seasoning to go with your mood.

This dish is great on its own, with a tangy vinaigrette salad or as a side with grilled meat, fish or chicken.

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