Pennette "Cacio e Pepe"

Servings: 2 Cooking time: 10/12 minutes DIRECTIONS: bring to boil 700 ml of water and 2 or more tablespoon of extra-virgin olive oil in a large non-stick skillet or pan. Pouch in the content of the package, cover and cook on medium heat for 10 minutes, stirring occasionally. Add more water as needed. Take the lid off and continue to cook for 2 minutes or more, until the water is completely absorbed and the ausce is creamy. Season to taste with salt, and add EVO oil. Let it rest for 1 minute before serving. SUGGESTIONS: add 1/4 glass of white wine to the boiling water. Serve with black pepper. WINE-PAIRING: Merlot red wine or other red wines.