Pasta Aglio e Olio

Serves 2 – 4


1 lb pasta (reserve 3 Tablespoons of the pasta cooking liquid)

1/4 cup extra virgin olive oil

1 1/2 Tablespoons fresh garlic, chopped

1 1/2 Tablespoons fermented garlic*, chopped

1/2 cup Estero Gold, grated finely (if you can’t find Estero Gold, a good substitute is Pecorino or Parmesan)

1 Tablespoon parsley, chopped

1/4 cup shredded chicken (optional)

1/4 cup kale or any other green / chard / broccoli (optional)
a handful of tomatoes (optional)

*fermented garlic is jarred with our “Kosher Dill” Radishes and Half Sour Cucumbers

Cook pasta according to instructions, to al dente, reserving 3 tablespoons of the cooking liquid.

In a separate pot, sauté the fresh and fermented garlic until tender, about 3 to 5 minutes. If you want, add kale, chicken or tomatoes, along with the cooked pasta and liquid.

Mix in all but 4 tablespoons of cheese and chopped parsley.

Once in bowls, garnish with the rest of your cheese.

Pour yourself a glass of wine, you deserve it!