- 1 lb The Olive Grove’s Garganelli pasta
- 1/2 c The Olive Grove’s Leccino extra virgin olive oil
- 1/2 c Freshly grated Parmigiano-Reggiano cheese
- 3 tbsp Minced fresh flat-leaf parsley leaves
In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta, transfer to a warmed serving dish, and toss with the olive oil and the Parmigiano-Reggiano. Garnish with the parsley and serve at once.