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No Skillet Needed: Raw Olive Oil, Parmigiano-Reggiano, and Pasta (And Maybe Parsley)

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

  1. 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.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsPastaItalianEuropeanParmesanCheeseDairyMainSideDinnerNut FreeVegetarian5 Ingredients or FewerQuickEasyCookbooks
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