On occasion, I cook a pasta that I want to dress so simply that I do not even take down a skillet, especially if the pasta is a fresh pasta rich in flavor, such as all-egg pasta, chestnut pasta, walnut pasta, or whole-wheat pasta. For those days when you need simplicity in your life but still want flavor and elegance, this approach is perfect.
Ingredients
Preparation
Step 1
I drain the pasta quickly, turn it into a big warm bowl, and immediately drizzle over it “raw” extra-virgin olive oil, a gentle olive oil from Liguria or Lago di Garda, and toss well. Just enough oil to coat it, about 1/2 cup for a pound of pasta. And then I toss again with a cup of freshly grated Parmigiano-Reggiano or Grana Padano.
Step 2
That’s it. Although, if it’s spring and there’s fresh parsley growing, I’ll chop some up and toss that in too.
