This recipe hails from one of my favorite regions in one of my favorite countries—Lazio, Italy. Fresh-Pressed Olive Oil Club members recently got to savor a bold Canino olive oil from a wonderful producer, an agricultural cooperative of small local farmers who carry on their respective family traditions and passion for growing olives. I’m happy to say that this classic pasta dish is divine with any of the Club’s extra virgin olive oils! You probably have the ingredients in your kitchen already, so you can be enjoying it tonight. For an even healthier meal, choose whole wheat pasta or an alternative made with legumes, such as black beans or yellow pea protein.
- 1 tablespoon coarse salt
- 1 pound pasta, any variety, fresh or dried
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1 fresh pepperoncini or red chile pepper, thinly sliced, or crushed red pepper flakes to taste
- 1/4 cup chopped flat-leaf parsley
Bring a large pot of cold water to a boil over high heat and add the salt. Add the pasta and cook until al dente, about 7 or 8 minutes.
While the pasta is cooking, heat a large skillet and, when very warm, add the olive oil, garlic, and pepper (if using crushed flakes, add them later, as noted below). Cook over medium heat until the garlic softens and starts to turn color, about 5 minutes.
Use tongs to transfer the pasta to the skillet along with a 1/4 cup of its cooking water. Toss well to coat the pasta in the oil and continue cooking for another 2 minutes until the pasta water is just about fully absorbed (if using pepper flakes, add them now). Sprinkle with the parsley, drizzle with more olive oil, and serve.
Yields 4 servings