Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- 1/2 cup loosely packed chopped parsley
- 1/2 to 1 teaspoon hot red pepper flakes
- 1 pound spaghetti
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 cup lightly toasted sourdough bread crumbs or chopped toasted hazelnuts (optional)
Directions
Step 1
Gently warm the olive oil in a small saucepan over low heat. Stir in the garlic, parsley, and hot red pepper flakes. Remove from the heat and let the oil sit while you cook the spaghetti.
Step 2
Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti. Cook the pasta according to the package directions, then drain, reserving a cup of the cooking water. Return the pasta to the pot.
Step 3
Pour the infused oil over the spaghetti and add salt and pepper to taste. Toss to coat the strands with the oil and seasonings. Add a spoonful or two of the reserved pasta cooking water if the pasta seems dry. Tip into a large shallow bowl (preferably warmed with hot water). Top with the cheese and bread crumbs, if using.
Serves 4 — Recipe courtesy of Annie Paterson