This dish is so yummy, I don’t know why I don’t make it more often. It’s pasta cooked like risotto, meaning, instead of boiling it, you coat it in butter and oil and then cook it with stuff and broth until it’s perfectly al-dente. The result is a flavorful sauce which coats, and saturates, every piece of beautifully cooked pasta.

Olive Mill Pasta is particularly hearty because it’s got potatoes in it. (And I have a thing about starch with starch.) The dish has enough veggies in it (basil, tomatoes, scallions) that you can call it a meal, if you’re not particularly protein-starved on the day you decide to make it. Which I hope you will, because it’s so yummy.