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.
- 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)
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.
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.
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