6 Servings
Recipe By: Sfoglini
Bucatini Aglio e Olio by Sfoglini Pasta
Ingredients
- 16 ounces Sfoglini Bucatini or Bigoli
- 2/3 cup Seasons Aromatizado Basil-Infused Olive Oil
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, more/less to taste
- 2/3 cup minced Italian parsley
- The juice from 1/2 a lemon
- 1/2 cup Pecorino cheese, divided
- Salt, to taste
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Directions
- Bring a pot of generously salted water to a boil. Add the pasta and cook: 10 minutes for the Bigoli, 9 for the Bucatini.
- While the pasta cooks, warm a large saute pan over medium low heat and add the olive oil to the pan along with the garlic and red pepper flakes. Begin to cook the garlic gently, stirring regularly, for 4-6 minutes. Adjust the heat to low after 2 minutes, making sure the garlic doesn’t brown. Once the raw garlic smell has gone, turn the heat off but leave the pan on the burner.
- When the pasta is ready, reserve 1 cup of pasta water before straining.
- Return the saute pan to medium high heat and pour half the water into the saute pan. Add the pasta, parsley, and lemon juice. Stir and toss the pasta with the sauce until most of the water is absorbed and the sauce coats the noodles, 1-2 minutes. Remove the pan from the heat and stir in half the pecorino. Taste and season with salt if necessary. Serve immediately in individual warmed bowls, passing the remaining Pecorino alongside.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
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