Thursday, June 23, 2011

Penne with Garlic Olive Oil


This is a variation on the Penne with Sausage, Mushroom and Onion recipe I posted a few days ago. This is the perfect recipe for cooks that do not like ingredients. It also has the added benefit of getting only one pot dirty...if you want to call boiling water dirty, that is. See my post from a few days ago on Garlic Extra Virgin Olive Oil (http://terrygruggen.blogspot.com/2011/06/get-it-while-you-can.html).

Ingredients
16 ounces Penne Pasta (Garofalo preferred)
1/4 cup salt
1/3 cup Garlic Extra Virgin Olive Oil

Directions

  1. Fill a large pot with water. Add salt and bring to a boil.
  2. Add pasta. Cook for one minute less than package instructions.
  3. When cooked, drain pasta and toss with garlic olive oil. Serve.
Wine pairing: Pinot Noir, Sangiovese, Chianti

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