Equipment
- 1 large pot
- 1 large heat safe bowl
Ingredients
- 16 ounces pasta, I like elbows or trottole
- 1/4 tsp fine sea salt
- 2 Tbsp avocado oil
- 4-5 pinches coarse sea salt
- 8 ounces freshly graded shredded mozzarella, pre-shredded also works
Method
- Fill a large pot with water until it's about 2/3 full. Bring the water to a boil and add in the pasta and fine sea salt. Stir and bring to a boil.16 ounces pasta I like elbows or trottole, 1/4 tsp fine sea salt
- Reduce the heat just a little so the water is boiling gently not violently for 5-6 minutes or until al dente (or as directed by your pasta bag).
- Strain the pasta and toss it with the the avocado oil. Use a little avocado oil to brush the edge of the bowl so the cheese doesn't stick too much.2 Tbsp avocado oil
- Place a few spoonfuls of noodles on the bottom of the bowl, top with a pinch of coarse sea salt and a layer of shredded cheese. Repeat until you've used up all the pasta and cheese.4-5 pinches coarse sea salt, 8 ounces freshly graded shredded mozzarella pre-shredded also works
- Microwave the pasta for 2 minutes, or until the cheese is melted. Serve warm!
Nutrition
Calories: 326kcalCarbohydrates: 43gProtein: 14gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 448mgPotassium: 148mgFiber: 2gSugar: 2gVitamin A: 192IUCalcium: 155mgIron: 1mg