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Our Lasagna leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished alla Vodka.
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A Sunday Penne, deeply savory and worth the wait, and served with Burrata.
Ingredients
What you'll need
- 1 lb penne
- 1 lb extra-virgin olive oil
- a pinch garlic
- 4 oz Parmesan
- 1/4 cup fresh basil
- 2 tbsp kosher salt
- 1 cup cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
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Classic Chicken Parmesan and Olives -- simple ingredients treated with real care.