No Skillet Needed: Raw Olive Oil, Parmigiano-Reggiano, and Pasta (And Maybe Parsley)

December 14, 2011

On occasion, I cook a pasta that I want to dress so simply that I do not even take down a skillet, especially if the pasta is a fresh pasta rich in flavor, such as all-egg pasta, chestnut pasta, walnut pasta, or whole-wheat pasta. For those days when you need simplicity in your life but still want flavor and elegance, this approach is perfect.

Recipe notes

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