An il Fustino recipe

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Author: Laura S. Kirkley

Serves: 4

Pappardelle Aglio e Olio Nuovo


1 package, Pappardelle Nests
6 tablespoons, il Fustino,Olio Nuovo - divided
1 teaspoon, kosher salt
12 cloves, garlic - chopped
1/4 teaspoon, red pepper flakes
3 tablespoons, fresh Italian parsley - chopped
il Fustino, Olio Nuovo (for additional dressing)
Truffle salt
Parmesan cheese (optional) - freshly grated


  1. Cook Pappardelle according to package directions
  2. While pasta is cooking, gently heat 3 tablespoons of Olio Nuovo and salt in a 10-inch skillet over low heat
  3. Add the garlic and cook until it becomes straw-colored, stirring the garlic often to prevent it from becoming over cooked
  4. Remove from heat
  5. Add the red pepper flakes and parsley
  6. Drain the pasta, reserving about 1/2 cup of the cooking water
  7. Add the garlic and olive oil mixture to the pasta as well as the remaining 3 tablespoons of Olio Nuovo
  8. Stir to combine, adding some of the reserved cooking water to help coat pasta with the sauce
  9. Add Truffle salt to taste
  10. Dress with additional Olio Nuovo
  11. Serve with freshly grated Parmesan cheese

The classic Italian dish "Pasta aglio e olio" is a pasta with a colorful history. "Its humble origins are in the shanty towns of Rome, but it is now a universal favorite, especially among Rome's chic insomniacs," writes Italian food expert Marcella Hazan.