This pasta is fast, nourishing, light, bright, and easily made when you have very little on hand—just some Frankies 457 Linguine, Frankies 457 Olive Oil, and other essentials you likely always keep within reach. Perfect for summer. You spend longer getting the water to boil than cooking. Also: it’s absolutely delicious.
You probably want to bring the bottle of olive oil to the table with you in case anybody wants some extra.
Ingredients
- 1 cup Frankies 457 Olive Oil
- 4 cloves garlic, smashed and chopped
- 1 cup vegetable stock or water
- 1/4 cup chopped flat-leaf parsley
- 1 pound Frankies 457 Linguine
- 1/2 cup grated Pecorino Romano
Step by step
- Put a large pot of water to boil and salt it well.
- Meanwhile, choose a big, wide pan. A sauté pan is ideal—something with high sides to hold all the pasta when you add it to the sauce. Pour half the oil into the pan, put the pan on the burner, and turn the heat to medium-high. After a minute or so, add the garlic. Cook the garlic, shaking the pan or stirring intermittently, until it’s taking on a little bit of golden color and is noticeably fragrant—2 to 3 minutes.
- When the garlic is there, add the broth, parsley, and the remaining olive oil to the pan and stir or swirl until the sauce starts to emulsify. Time the cooking of the pasta so it’s ready a minute or so after the garlic; then add it to the pan, not taking too much care to drain it. Toss it thoroughly in the pan until it’s glossy with sauce. Portion the pasta among serving bowls, finish each with a couple of tablespoons of Pecorino Romano, and serve immediately.