Spaghetti all’Isolana
(Spaghetti with Garlic, Olive Oil & Parsley)

Serves 4

Ingredients

1 bunch Flat Leaf Parsley, Finely chopped
Salt & Pepper
Italissima Pecorino Romano, Grated

Instructions

1. Bring a large pot of water to a boil and cook spaghetti to al dente, about 10 minutes.

2. Meanwhile, in a saucepan, warm olive oil and garlic over medium heat. When the garlic turns a rich gold, sprinkle in the parsley. Stir well to coat the parsley with the garlic and oil, then remove the pan from the heat. Drain the pasta and transfer into a large serving dish. Pour the herbed oil over the pasta and season with salt and pepper. Toss to combine. Sprinkle with pecorino romano and serve.