Banza's Extra-Garlicky Aglio e Olio Pasta Recipe
1 box Banza spaghetti
¼ cup Sizzle
6 cloves garlic, thinly sliced
3 ramps, leaves and stem thinly sliced (can substitute with 1 leek)
½ cup Parmesan cheese, grated
1 tsp crushed red pepper flakes
Zest from 1 lemon
2 tbsp Drizzle
Instructions
Active Time: 20 minutes
Full Time: 20 minutes
Bring a large pot of water to a boil. Line a plate with paper towels and set aside.
In a high sided pan (large enough to hold your cooked pasta), add ¼ cup Sizzle and place over medium-high heat. When oil is shimmering, add your garlic and fry until golden, about 1-2 minutes.
Using a slotted spoon, remove the garlic and place on a paper towel lined plate to drain. Season with a pinch of salt.
Remove your oil from the heat and add ramps to oil. Set aside to infuse while pasta cooks.
Add 1 box of Banza spaghetti to your pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.
Transfer your Banza to the pot with infused oil. Add Parmesan and 1 tbsp of pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with reserved fried garlic, crushed red pepper flakes, zest from 1 lemon and a big squeeze of Drizzle.
Enjoy!
