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!