Olio Nuovo Garlic Pasta
1 lb. Dried Linguini or Spaghetti
9 T. The Olive Tap’s Olio Nuovo (divided)
2 t. Sea Salt (divided)
1 Whole Small to Medium Garlic Head (peeled and finely chopped or sliced)
1/4 – 1/2 t. Crushed Red Pepper Flakes (to taste)
1/4 C. Freshly Grated Parmesan Reggiano
Variation: Add your favorite steamed vegetable such as Asparagus or Broccoli and fresh squeezed juice from half a lemon.
Bring about 5 quarts of water to a boil. Add the pasta and 1 1/2 t. of salt, cooking the pasta until al dente. While pasta is cooking, heat 3 tablespoons of Olio Nuovo and 1/2 t. of salt in a skillet over low heat. Add the sliced garlic cloves and cook until it becomes slightly golden, stirring frequently. Turn off heat and add the crushed red pepper flakes. Drain the pasta, reserving about ½ cup of the cooking water and transfer the pasta to a large serving bowl. Add the garlic and olive oil mixture to the pasta and 3 T. of Olio Nuovo. Toss in optional steamed vegetables. Stir to combine, adding some of the reserved cooking water (and optional fresh lemon juice) to help coat pasta with the sauce. Top with freshly grated Parmesan Reggiano and drizzle with remaining Olio Nuovo to finish.
Recipe adapted from Fran Gage, The New American Olive Oil Cookbook