The simplicity of pasta! I love making this dish when I’m in a pinch and only have the basics on hand. It’s made delicious by the quality of the ingredients and allows your EVOO to stand out!
1/2 lb short cut pasta
1/4C Olive Us Single Varietal Extra Virgin Olive Oil (or sub Fused Leek Olive Oil, Herbes de Provence Olive Oil, or Cilantro Roasted Onion Olive Oil)
2 medium shallots (or 1 onion), diced
2-4 tsp fresh rosemary or thyme
1/4 tsp dried chili flakes (optional)
1 tsp Olive Us Pacific Blue Flake Salt (or Fleur de Sel; Lemon Twist Salt)
Parmesan, freshly grated
Pepper to taste
Fresh parsley, garnish (optional)
Boil the pasta in salted water as per the instructions and drain.
Over medium heat sauté the shallots with 2 tablespoons of the olive oil. Cook until lightly browned, stirring occasionally. Add the herbs, chili and remaining olive oil and cook until the herbs are just crisped (less than a minute), sprinkle with salt and remove from heat. Pour the shallot mix and fresh ground pepper into the cooked pasta, stir and serve immediately (with an extra glug of EVOO if desired), top with fresh parmesan, and salt and pepper to taste.
