Pasta with Butter or Olive Oil

Preparation info

  • Difficulty

    Easy

  • Yield:

    6

    Pasta-course

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

fresh pasta or dried pasta lb or 1 lb 675 g or 450 g
sweet butter, cut into small chunks (or to taste) or extra-virgin olive oil (or to taste) 6 oz or ¾ cup 180 g or 185 ml
salt and pepper to taste to taste
freshly grated parmigiano-reggiano

Method

Boil the pasta in salted water until al dente, drain, and toss with the butter or oil and salt and pepper. Pass the Parmesan cheese at the table.