Spaghetti with Extra Virgin Olive Oil is the most simple dish. There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which have an acidity level lower than 1% at the time of bottling. Perfect meal for the picky eater, or for children, they are bound to leave the table with a smile on their face.
- 400 g of Spaghetti Pasta
- Extra virgin olive oil
- basil or pepper, depending on your preferences
- 70 g of Parmigiano Reggiano cheese
Cook the spaghetti in salted water. Once drained toss with a drizzle of extra virgin olive oil. The result is a healthy dish and genuine, natural flavor.