Dana Cowin's Favorite Fusilli Recipe

Dana Cowin's Favorite Fusilli Recipe
Staff Writer
Dana Cowin
Andrew French
Dana Cowin

When asked for a go-to dish that she makes at home for her family, Food & Wine's Editor-In-Chief, Dana Cowin, noted she has just a few dishes that her entire family will eat when they're put in front of them: stir-fried tofu with edamame, ginger and soy sauce, "and The World's Simplest Pasta: fusilli with excellent olive oil."

It's not much more complicated than pasta, garlic, olive oil, flaky sea salt, cracked pepper and grated cheese. - Arthur Bovino

Ingredients

  • 1 pound fusilli
  • 2 firm garlic cloves
  • 1/3 cup of your best extra-virgin olive oil
  • Flaky salt, preferably Maldon
  • Freshly ground black pepper
  • ¾ cup Parmigiano-Reggiano cheese, freshly-grated

Directions

Cook the pasta in a large pot of salted boiling water until al dente. Meanwhile, in a large bowl, crush the garlic cloves with the bottom of your olive oil bottle. Add the olive oil to the garlic. 

Drain the fusilli. Discard the garlic cloves. Add the fusilli to the bowl and toss to coat with the garlicky oil. Season the pasta with flaky salt and fresh pepper, toss with the cheese and enjoy.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.

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