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Author: Laura S. Kirkley


  • 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


Cook Pappardelle according to package directions

While pasta is cooking, gently heat 3 tablespoons of Olio Nuovo and salt in a 10-inch skillet over low heat

Add the garlic and cook until it becomes straw-colored, stirring the garlic often to prevent it from becoming over cooked

Remove from heat

Add the red pepper flakes and parsley

Drain the pasta, reserving about 1/2 cup of the cooking water

Add the garlic and olive oil mixture to the pasta as well as the remaining 3 tablespoons of Olio Nuovo

Stir to combine, adding some of the reserved cooking water to help coat pasta with the sauce

Add Truffle salt to taste

Dress with additional Olio Nuovo

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.

Posted by:il Fustino

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