This dish is so simple it doesn’t really count as a recipe 🙂 Definitely a case of “less is more” though. Serves 4
- 320g Capelli d’angelo
- 1 bunch basil leaves, torn by hand (not chopped)
- 50g parmesan cheese
- 50 ml olive oil
- Cook the pasta until al dente (about 2 minutes)
- Toss with the olive oil, basil and cheese.