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Fusilli Aglio-Olio & Sage

Ingredients

  • ¼ cup Bionaturae Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 10 fresh sage leaves
  • ½ tsp crushed red pepper
  • ¼ tsp. salt
  • 1 lb Bionaturae Fusilli
  • ½ cup Parmigiano Reggiano, grated
Organic Whole Wheat Fusilli

Organic Whole Wheat Fusilli

$3.49
Regular price
Organic Durum Semolina Fusilli

Organic Durum Semolina Fusilli

$3.49
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price

This Fusilli Aglio-Olio & Sage recipe is so elegantly simple that each ingredient is able to shine. The better the ingredients you can find, the better this dish will turn out—we used fresh sage, garlic, Parmigiano Reggiano, and our 100% authentic Italian, Organic Extra Virgin Olive Oil for bold flavor. We also used our Organic Whole Wheat Fusilli, pressed from bronze dies, which creates the perfect surface for holding onto more sauce in every bite.

Instructions

  1. In a large skillet, gently simmer oil, garlic, sage, red pepper, and salt on low heat for 10 minutes. Be careful not to brown the garlic.

  2. Cook pasta in 4 quarts of salted, boiling water for 11 minutes. Stir frequently.

  3. Transfer the pasta to a serving bowl, mix in garlic sauce, and top with grated cheese.

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Fusilli Aglio-Olio & Sage