Dana Cowin's Favorite Fusilli Recipe
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
- 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
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.