Extra Garlicky Aglio e Olio
This dish calls for 6 cloves of garlic, so, y'know, you could do at least 12.
Cook Time: 20 MINUTES
Serves: 4-6 PEOPLE
INGREDIENTS: 7
Ingredients
- 1 box Banza spaghetti
- ¼ cup Graza Sizzle olive oil
- 6 cloves garlic, thinly sliced
- 3 ramps, leaves and stem thinly sliced (can substitute with 1 leek)
- ½ cup Parmesan cheese, grated
- 1 teaspoon crushed red pepper flakes
- Zest from 1 lemon
- 2 tbsp Graza Drizzle olive oil
Directions
- Prepare Ingredients: Bring a large pot of water to a boil.
- Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt.
- Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks.
- Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.
- Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!
