Pasta with olive oil and Parmesan

Hi, this is the sixth post about the art of Italian cooking, particularly about pasta.

Well, now you should know the basic things about buying, cooking and avoiding mistakes in cooking pasta.

You are ready to learn how to toss your pasta!

Before telling you about famous or less known Italian pasta sauces we’d like to share a secret with you.

Good-quality pasta is so tasty that it’s fantastic simply well drained, dressed with extra virgin olive oil and sprinkled with Parmesan cheese.

Penne tossed with extra virgin olive oil, Parmeggiano and pepper

Look at the photo: Parmesan pasta is  very simple to do.

Ingredients / It serves 1

70 g (2 1/2 oz) short or long dry pasta

1 tablespoon extra virgin olive oil

1 tablespoon Parmesan, freshly grated

Salt

Bring to the boil a large kettle of salted water. Cook the pasta you’ve chosen following the cooking time on the package but read also our instructions. Drain the boiled pasta, pour it again into the hot pan. Dress it with Parmesan and olive oil. Add also pepper if you like. Stir very well and arrange on the plate.

Your pasta is ready!

It?s a light recipe as you can see in the following nutrition facts.

k Cal 395 kJ 1653

Protein g 12.7

Fat g 15.2

Carbohydrates g 55.4 Sugars g 2.9

Fibres g 1.9

Pasta in not fattening! Complete your meal with a seasonal green salad or boiled vegetables dressed with another tablespoon of olive oil and you reach 600-700 kCal, the right amount of your lunch.

Greetings from Italy

Carlo & Loretta