AGLIO E OLIO PASTA SHELLS OR TWISTS
With garlic, olive oil and Parmesan cheese in the kitchen, there’s the makings of this Italian classic!
1lb/450 g pasta shells or twists
Salt and pepper
For the sauce
4 garlic cloves, finely chopped
½ cup/125 ml olive oil
2 tablespoons grated Parmesan cheese, more for serving
1. Bring a large pan of water to a rolling boil with a tablespoon of salt. Add the pasta and a teaspoon of oil, stirring to separate the pieces – the oil stops the water boiling over. Simmer the pasta until it is tender but still chewy, stirring occasionally to prevent sticking. (Follow package directions on timing as it will vary with the brand.) To test cooking, taste a piece of cooked pasta, it should be tender but still chewy, Italians call it “al dente” meaning resistant to the teeth.
2. Drain the pasta in a colander but do not rinse it, a little starch adds body to the sauce. Heat the oil and garlic in the pasta pan until the garlic is fragrant and lightly browned, 1-2 minutes. Add the pasta with 2 tablespoonfuls of Parmesan cheese and toss constantly 30-60 seconds until very hot. Serve at once, with a separate bowl of grated Parmesan cheese on the side.