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fedelini extra-virgin olive oil garlic red pepper flat leaf parsley basil chives kosher salt freshly grated Pecorino Romano cheese
Viewed: 32 - Published at: 7 years agoIngredients
- 1 pound fedelini or capellini pasta
- 1/2 cup extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup minced flat-leaf parsley
- 1/4 cup finely chopped basil
- 1/4 cup finely chopped chives
- Kosher salt and freshly ground pepper
- 1 cup freshly grated Pecorino-Romano cheese (about 4 ounces)
Method
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Transfer to a colander and drain.
- Meanwhile, in a large, deep skillet, combine the oil with the garlic and crushed red pepper and cook over moderate heat until the garlic is fragrant but not colored, about 1 minute.
- Add the herbs and cook just until they begin to sizzle, about 30 seconds.
- Remove from the heat, add the pasta and toss to evenly coat with the herbs.
- Season with salt and pepper.
- Transfer the pasta to a large bowl, toss with the cheese and serve immediately.
