RECIPE PENNE AGLIO E OLIO

{ Published by Nicky Fernando - On 2:13 AM - 0 comments }
9. Penne 
Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce(smooth) or rigate(grooved). Mostaccioli is also sometimes used for Barillaproducts, pennette have a shorter length and pennoniare wider and thicker.
PENNE AGLIO E OLIO
Ingredient :                    
  • 1 pound uncooked penne
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons minced garlic (approximately 6 cloves)
  • 1/2 tablespoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/2 cup diced fresh parsleylemon zest
How to make 
box instructions. Reserve 1 cup of the pasta water before draining.While the noodles are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Stir frequently and when the garlic's edges begin to brown, add the crushed red pepper. Sauté for an additional 30 seconds. Add the reserved pasta water and bring to a boil.Simmer for 5 minutes, then add the cooked pasta to the pot. Toss carefully, then stir in the salt and parsley. Allow to rest for an additional 5 minutes off the heat before serving.When serving, top with fresh lemon zest.