PASTA AGLIO E OLIO
Flower Chef’s artisanal gluten-free pasta. Serves 2–3 · simple, comforting, endlessly adaptable
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Servings: 3
Equipment
- Pan
- Electric cooker
Ingredients
- 250 gram Flower Chef Penne or Fusilli
- 5 garlic cloves, thinly sliced
- 1/4 cup cup extra-virgin olive oil
- 1/8 tbsp LorAnn Chili Oil
- 2 tbsp fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
- Reserved pasta water
Instructions
- Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of the pasta water, then drain
- In a wide pan, warm the olive oil over low to medium heat. Add the garlic and cook gently until just golden and fragrant—slow and patient is the move here
- Stir in the chili oil and let it bloom briefly in the warm oil
- Add the pasta directly to the pan with a splash of reserved pasta water. Toss and swirl until the pasta is glossy and well coated. Season with salt and pepper to taste
- Remove from heat, fold in the parsley, taste once more, and serve immediately.
