[Sponsored Post] It doesn’t get any simpler than olive oil pasta. It’s the simplest of pasta sauces, and one of the most delicious.
Olive oil pasta is my kids’ favorite pasta – a simple, yet delicious mix of textures and flavors. Wholesome and pleasantly garlicky, this olive oil pasta is by far better than the bland, limp, overcooked buttered pasta typically served to kids in restaurants, and despite being more complex in flavor, kids of all ages love it.
I like to make an entire package, because it keeps well in the fridge and they love it in their lunch boxes too. Needless to say, this olive oil pasta is excellent for adults too, though when I serve it to adults I like to sprinkle chopped Italian parsley and grated Parmesan on top for some added complexity and flavor.
So when Barilla Plus approached me with a challenge: make a simple pasta dish using Barilla Plus pasta, which is higher in protein and fiber but just as delicious as traditional pasta, I knew right away that I was going to make olive oil pasta!
Do you feel like making your own Barilla Plus creation? Barilla is offering 2 assorted boxes of Barilla Plus pasta, and a $25 gift card, to one of my readers. If you’re interested, please fill the form below, indicating “Barilla Plus giveaway” in the subject line. USA addresses only please, ages 18 and up. Winner will be chosen using random.org. Giveaway will close tonight, 9/27/12, at 7pm PDT.
Giveaway is closed. Congrats to the winner, Shelly R. I have emailed you.
- 1 (14.5oz) box Barilla Plus angel hair pasta
- 1 tablespoon kosher salt for the cooking water
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Fill a large stockpot with water. Bring the water to a boil over high heat. When the water starts boiling, add a tablespoon of kosher salt. As soon as water boils again, add the pasta. Cook, gently stirring, 6 minutes.
- Meanwhile, heat the olive oil and the garlic in a medium saucepan over medium heat. Cook the garlic until just golden, then promptly remove from heat.
- Drain the pasta into a colander. Don't drain too well - it's OK and in fact preferable if a little of the cooking water stays in the pasta.
- Return the pasta to the hot, empty stockpot. Pour the garlicky olive oil on top, scraping every last drop with a spatula, add salt and pepper and mix well.
- Serve immediately, or divide into servings and keep in airtight containers for a few days in the fridge.