Banza Extra Garlicky Aglio e Olio

Banza Extra Garlicky Aglio e Olio


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 teaspoon crushed red pepper flakes 

Zest from 1 lemon

2 tablespoons Drizzle


Active Time: 20 min.

Full Time: 20 min.

Serves 3

Prepare Ingredients: Bring a large pot of water to a boil. Line a plate with paper towels and set aside.


Fry Garlic: In a high sided pan (large enough to hold cooked pasta), add ¼ cup Sizzle and place over medium-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes.


Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season garlic with a pinch of salt.


Infuse Olive Oil: Remove oil from heat and add ramps to oil. Set aside to infuse while pasta cooks.


Cook Banza: Add 1 box of Banza spaghetti to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.


Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp 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.