Orecchiette with Horseradish and Parmesan

New-Harvest Olive Oil

• By Robin Raisfeld & Rob Patronite

(Photo: Kang Kim for New York Magazine. Illustrations by John Burgoyne.)

There are people who await each year’s arrival of fresh-off-the-presses extra-virgin olive oil as if it were the first white truffle. Frank Castronovo and Frank Falcinelli of Frankies Spuntino are two such olio nuovo connoisseurs. They’ve had their own organic, unfiltered house brand pressed and bottled in Sicily, and the new shipment has recently landed at Fairway, Bierkraft, and Whole Foods Columbus Circle. This ultraquick pasta recipe showcases its ephemeral freshness and vibrant flavor.

Frankies Spuntino’s Orecchiette with Horseradish and Parmesan
1 pound box of orecchiette
4 ounces fresh horseradish (available at Whole Foods)
3 ounces Frankies Extra Virgin Olive Oil
4 ounces tomato sauce
Pinch of crushed red pepper
6 ounces freshly grated Parmigiano-Reggiano cheese
Parsley for garnish

Cook pasta in salted water. (1) While it’s cooking, grate horseradish. When the pasta is cooked al dente, reserve 4–6 ounces of pasta water, then strain and place pasta in a sauté pan over low to medium heat. Add the reserved water in stages and(2) add the olive oil, tomato sauce, and crushed red pepper, tossing the pan all the while (the entire process should take only a couple of minutes). Remove pan from heat and (3) add the horseradish, cheese, and parsley with one last toss.