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PASTA AGLIO E OLIO

Flower Chef’s artisanal gluten-free pasta. Serves 2–3 · simple, comforting, endlessly adaptable
Keyword Flower Chef Fusilli, Flower Chef Pasta, Flower Chef Penne Pasta, Pasta
Prep Time 7 minutes
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.

Notes

This is your canvas. Add any fresh vegetables you love. My current favorite: spinach, white beans, and a touch of lemon zest—bright, simple, and perfect for the table.

Always room for one more