Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Simple Well-Seasoned Pasta
Ingredients
1 pound of your preferred pasta
⅓ cup extra-virgin olive oil
kosher salt
freshly ground black pepper
1 teaspoon red pepper flakes (optional)
½ cup fresh Italian parsley, minced
8 ounces fresh Parmesan cheese, grated
Instructions
Cook the dried pasta according to the package directions, adding 2 teaspoons of kosher salt to the boiling water. Stir occasionally and cook until the noodles are al dente (tender but still slightly firm).
When the pasta is done, drain it and transfer it to a large bowl. While it’s still piping hot, choose your EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette, and toss to coat. Season with freshly ground black pepper to taste, then add minced fresh parsley and grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan on the side.
Simple Well-Seasoned Pasta
Ingredients
1 pound of your preferred pasta
⅓ cup extra-virgin olive oil
kosher salt
freshly ground black pepper
1 teaspoon red pepper flakes (optional)
½ cup fresh Italian parsley, minced
8 ounces fresh Parmesan cheese, grated
Instructions
Cook the dried pasta according to the package directions, adding 2 teaspoons of kosher salt to the boiling water. Stir occasionally and cook until the noodles are al dente (tender but still slightly firm).
When the pasta is done, drain it and transfer it to a large bowl. While it’s still piping hot, choose your EVOO: Rosemary Dipping Blend, Parmesan Garlic Rosemary, or Italian Blend Vinaigrette, and toss to coat. Season with freshly ground black pepper to taste, then add minced fresh parsley and grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan on the side.