Kelly Sildaru making Olympic rings pasta

Ingredients

• 200 g Pasta (Olympic rings shape) (If Olympic‑ring shaped pasta is unavailable, use any short pasta such as penne or fusilli)
• 50 g Hard cheese (Grated; Parmesan, Pecorino or any aged cheese works)
• 1 tsp Salt (For seasoning the cooking water)
• 1 tbsp Olive oil (Optional, to drizzle after draining)

Instructions

1. Bring water to a boil

   Fill a large pot with water, add the salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 100°C

2. Cook the pasta

   Add the Olympic‑ring pasta to the boiling water and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Drain the pasta

   Reserve a cup of pasta water, then drain the pasta in a colander.

   Time: PT2M

4. Combine with cheese

   Return the hot pasta to the pot or a mixing bowl, drizzle with olive oil (if using), and toss with the grated cheese until melted and coated.

   Time: PT2M

5. Serve

   Plate the pasta, optionally drizzle a bit more olive oil, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

15g

Carbohydrates

60g

Fat

10g

Fiber

2g