Pasta d'Olio

Pasta d'Olio

Pasta ala Olio

1 lb. Bucatini

1/2 cup pasta water

1 Pasta Rock

1/2 cup Montemorli Italian Extra Virgin Olive Oil

6 cloves garlic, thinly sliced

1/2 tsp crushed red pepper flakes

2 TBS fresh chopped parsley

2 TBS Wild Garlic & Herb Herb Blend

fresh cracked pepper

Black Garlic Sea Salt

Fresh Grated Parmesan cheese, for garnish

½ Cup Panko Bread Crumbs

3 TBS Caramelized Garlic EVOO

1 TBS Parmesan Asiago Dipper

Directions

1. Boil water and add your pasta rock in for 90 seconds. Cook pasta according

to package directions until al dente. Before you drain the pasta, reserve 1/2

a cup of pasta water. Toss pasta in and season with salt and pepper.

2. In a large pan, heat olive oil over medium-low heat. 

3. Add garlic and red pepper flakes and cook for about 2 minutes, stirring

frequently. Watch carefully! Do NOT let the garlic burn.

4. Add chopped parsley and capers to the pan along with half of the pasta

water. Cook for 1 minute.

5. Add pasta to the pan and the wild garlic & herb and toss to coat evenly. 

6. Cook for about a minute or until it’s heated through. Add remaining pasta

water as needed to coat the noodles.

7. Season to taste with salt and pepper. Garnish with grated Parmesan and

bread crumbs.

8. To make bread crumbs, heat caramelized garlic in a pan and add in panko

bread crumbs and toast, add in parmesan asiago dipper and add to the top

of your pasta and enjoy!