Posted by: lisetta | November 13, 2007

Burro e parmigiano

Last night my friend Ray disclosed that he sometimes eats pasta dressed simply with olive oil. I like it with oil, butter and parmigiano: the simplest of sauces. With a high quality pasta like Garofalo fettuccine and a smooth extra virgin olive oil, you can’t go wrong.

Garofalo logo

Boil abundant water; add rock or sea salt.
Add pasta and follow package instructions for cooking time.
Drain and mix with desired amounts of butter and olive oil. You don’t need to add a lot here; just enough to taste.
Shave on some parmigiano.
Eat immediately – no leftovers!

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