Spaghetti Aglio E Olio

Ingredients (Serves 4-6)
1 lb thin spaghetti or 2 lb zoodles
½ cup vomFASS San Gimignano Extra Virgin Olive Oil 
4 garlic cloves, crushed
Salt 
1 cup chopped fresh parsley
3 scallions (green onions), top trimmed, both whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
¼ cup pitted olives, halved
¼ cup crumbled Romano or Pecorino cheese
10-15 fresh basil leaves, torn
4 Tbsp vomFASS Aceto Balsamico Maletti 

Directions
Follow package instructions to cook thin spaghetti pasta to al dente, or julienne zucchini into zoodles.
When pasta is almost cooked, gently heat the extra virgin olive oil in a large cast iron skillet over medium heat. (Temperatures over 300˚F will harm the inherent flavor of the olive oil. The heat warms the oil, releasing those spicy, grassy flavors and aromas in which we should all be basking.)
Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in chopped scallions. Cook over low heat until just warmed, about 30 seconds. 
When the pasta is ready, remove from heat, drain cooking water and return pasta to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. 
Serve immediately in pasta bowls with a drizzle of Maletti and finish with a dash of San Gimignano Extra Virgin Olive Oil.

Pasta-bilites

Pasta E Cici