Pasta with Agretti, Garlic and Parmesan

This is quick and delicious. I had a few fava beans sitting around that needed using so added them to this version but they are a bit of a distraction so just use agretti.

 

Serves 4

 

1 bunch agretti (about 1 lb), tough stems removed

2 tablespoons olive oil

2-3 cloves garlic, minced

Few pinches red chili flakes or other dried, hot pepper (optional)

1 lb spaghetti (or other shape but spaghetti is really best–I used fusilli in this version because I was adding the fava beans but if you’re just using agretti go with a long, skinny noodle like spaghetti).

Salt and black pepper, to taste

1/2 cup finely grated Parmesan

 

In a small skillet sauté the garlic in 2 tablespoons oil for a minute or two to just soften. Set aside.

 

Bring large pot of water to a boil, add 1 tablespoon salt and add pasta. Set a timer for 1 minute less than the required time for the pasta. Add the agretti at that point and cook for another minute until the pasta is cooked to your liking. Reserve 1/3 cup of hot, cooking water and then drain the agretti and pasta. Return to the pot and toss with the garlic and oil, the chili flakes, Parmesan and a little of the pasta cooking water to moisten. Taste and adjust seasoning with salt and pepper, to taste. Finish with a squeeze of lemon if it needs a lift.

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