Pasta All’olio using Rio Vista’s divine garlic oil – Mercato

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Pasta All’olio using Rio Vista’s divine garlic oil

Pasta All'olio by Chef Nick Bergin

 

Ingredients

  • 500gm Good Quality Fusilli
  • 200ml Rio Vista Garlic Pressed Olive Oil
  • 2 Teaspoons Dried chilli flakes
  • Half bunch Finally chopped Parlsey
  • 250gm Grated Parmigiano Reggiano
  • 1 Lemon Juiced
  • Sea Salt

 

Method

  • Bring a pot of water to the water and season with salt.
  • Following directions on your pasta packet for cooking times.
  • Once Fusilli is a couple of minutes away from being cooked heat a pan with the Rio Vista Garlic Pressed Olive Oil. Once warm add in the chilli and fry until fragrant.
  • Once cooked, strain your pasta reserving a couple of tablespoons of the pasta water. Add the pasta and the reserved water to the oil and chilli.
  • Bring to the boil and reduce the water. Once water is reduced turn the pan off and add in the parsley, and a pinch of the reggiano and your lemon juice. Check for seasoning and serve.
  • Top each serving of pasta with the remaining reggiano and enjoy.

 

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