Easy Pasta with Garlic, Olive oil, Parsley & Pecorino cheese
Easy Pasta with Garlic, Olive oil, Parsley & Pecorino cheese
About this recipe:
This classic Italian pasta dish can be ready as soon as the pasta boils (that's our type of meal!).Ingredients
- 1 TBSP. salt
- ¾ Lb. spaghetti
- ⅓ cup Kosterina Organic Everyday Extra Virgin Olive Oil
- 6-8 large garlic cloves, chopped
- ½ tsp. red pepper flakes (crushed dried chilies)
- ¾ tsp. salt
- ¾ cup fresh parsley, minced
- 1 cup freshly grated Pecorino cheese, plus extra for serving
- Kosterina Original Extra Virgin Olive Oil for drizzling
Directions
- Bring a pot of water to a boil. Add 1 tablespoon of salt and stir in the pasta. Cook until al dente. Before you drain the pasta, reserve and set aside 1 cup of the cooking water. Drain the pasta.
- Meanwhile, heat Kosterina Organic Everyday Extra Virgin Olive Oil over medium heat in a large shallow skillet. (The skillet should be large enough to hold the cooked pasta). Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Make sure you watch it closely so it doesn’t overcook!
- Add the red pepper flakes and cook for 30 seconds more. Carefully add half of the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add ¾ teaspoon of salt, and simmer for about 3 minutes, or until the liquid is reduced by about a third. (The starch of the pasta water will help thicken the sauce.)
- Add the drained pasta to the garlic sauce and toss. Check and add more of the reserved pasta water to the skillet if necessary.
- Remove from the heat, add the parsley and Pecorino cheese and toss well. Allow the pasta to rest off the heat for a minute and for the sauce to be absorbed.
- Taste and adjust the seasoning. Serve warm with a generous drizzle of Kosterina Original Extra Virgin Olive Oil and some extra Pecorino cheese on the side.
