- 250g pasta of your choice
- 1/3 cup Cobram Estate Garlic & Chilli Infused Extra Virgin Olive Oil
- Grated parmesan (or vegan cheese), to serve
- Finely chopped flat-leaf parsley, to serve
- Salt & pepper, to season
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
- Heat Garlic & Chilli Infused Extra Virgin Olive Oil in a large, non-stick frying pan over medium heat. Add pasta and reserved cooking liquid. Season with salt and pepper.
- Cook, tossing for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley.
- Share and enjoy!