|  | | Pasta Bows with Olive Oil and Sprouts (Farfalline all'Olivo Nuovo e Cavolini) | |
500g farfalle
75ml extra virgin olive oil
2 cloves of garlic, crushed
1 chilli crushed
salt and pepper
250g sprouts finely sliced
Parmesan cheese shavings
½ tbsp flour
Method
The success of this dish depends entirely on using extremely good extra virgin olive oil.
Bring a pot of salted water to the boil, then drop in the pasta stirring occasionally. In a large sauté pan, pour ½ of the oil, garlic and chilli and cook until golden. Add the sprouts and cook for a further 3 minutes. 'Dust' with the flour and mix well, then add a couple of ladles of the water from the pasta pot, stir and finish cooking. Adjust for seasoning. Drain the pasta and toss with the sauce. Add the rest of the oil, check for taste and serve immediately. Top with the shaving of Parmesan.
Reproduced with the kind permission of Felice Tocchini, Seymour House Hotel, Gloucestershire
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