Penne Pasta with Pine Nuts & Iberia Extra Virgin Olive Oil
16 ounces of penne pasta
2 cloves of grated garlic
1 cup of Iberia Extra Virgin Olive Oil
1 teaspoon of oregano
¼ cup of grated romano or parmesan cheese
1 ounce of pine nuts sautéed in Iberia Extra Virgin Olive Oil
1 teaspoon of salt to boil the pasta
1 tablespoon of Iberia Extra Virgin Olive Oil to boil the pasta
Salt and pepper to taste
Put 2 liters of wáter to boil with the teaspoon of salt and oil, then add the pasta to cook for 10 minutes until its ready. Drain and add the grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.
Prior to serving, add the cup of Iberia Extra Virgin Olive Oil.
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