Italia Magazine 2014-02 | Silvio Berlusconi
Add half of the corzetti, one by one, to each pot, stirring gently to help prevent sticking. Partially cover the pots and cook just until the corzetti are tender, about 5 minutes. Reserve about 375ml of the pasta water, then drain. Meanwhile, heat 2 tbsp olive oil in a deep saut pan over medium heat.