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Sfoglini’s new long pasta shapes, Bucatini and Bigoli, take center stage in this classic Aglio e Olio. A fragrant infused olive oil enhances the simplicity of garlic and red pepper, while parsley, lemon, and Pecorino add brightness and depth. This quick, flavorful dish is perfect for a light yet satisfying meal
MAKES FOUR SERVING
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.
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Chef's Note: This dish is equally delicious with Seasons’ other varieties of infused olive oil, including Calabrian and Tuscan Herb!
We recommend using a heavy hand when salting the pasta water. It should taste nearly as salty as ocean water before the pasta is added. This helps to infuse the pasta itself with flavor as well as the final dish itself when adding the pasta water during the final stage of cooking.
Pasta Swaps: This recipe would also work well with Sfoglini Trumpets, Whole Grain Trumpets, or Vesuvio.