Ingredients:

  • 12 oz (340g) Rigatoni or Rotini pasta
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (6g) Sea salt
  • 1/4 cup (25g) Finely grated Parmesan cheese
  • 1 tsp (3g) Garlic powder
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (3g) Dried oregano
  • 1/4 tsp (1.5g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions until the pasta is flexible but firm. Note: This is the par boil phase.
  2. Drain the pasta thoroughly in a colander. Let it sit and steam dry for 2 minutes until the surface looks matte. Note: Excess water prevents the oil from sticking.
  3. Put the warm pasta in a large mixing bowl. Pour in the olive oil and toss until every piece is glistening.
  4. Sprinkle in the Parmesan, garlic powder, paprika, oregano, and pepper. Toss vigorously until the pasta is a vibrant orange gold.
  5. For Air Fryer: Arrange the pasta in a single layer in the basket. Cook at 400°F (200°C) for 7-10 minutes, shaking the basket halfway through until they start to rattle.
  6. For Oven: Spread the pasta on a parchment lined tray. Bake at 400°F (200°C) for 12-15 minutes, tossing once until they reach a mahogany color.
  7. Remove from heat once they smell nutty and look dark golden.
  8. Let them cool on the tray for 5 minutes until they feel hard to the touch. Note: They crisp up further as they cool.