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Garlic Risotto with Sage Butter
Our Risotto leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Sage Butter.
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Sunday Penne with Pancetta
Our Penne leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Pancetta.
Ingredients
What you'll need
- 1 lb penne
- 4 oz extra-virgin olive oil
- 1/4 cup garlic
- 2 tbsp Parmesan
- 1 cup fresh basil
- 3 cloves kosher salt
- 1 tsp cracked black pepper
- to taste a squeeze of citrus
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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Deeply satisfying Risotto and Olives, simple ingredients treated with real care.