Serves: 8
Total Calories: 136

8 ounces tomato-and-basil or tricolored (spinach, tomato, and plain) short corkscrew pasta (often called rotini or fusilli)
vegetable shortening or vegetable oil for deep-frying
2 tablespoons extra-virgin olive oil
1/2 cup , freshly grated Parmigiano-Reggiano cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1. In a large pot of salted boiling water, cook the pasta, stirring occasionally, until tender, about 9 minutes. Drain, shaking the colander well to remove excess water. Spread the pasta out on a clean kitchen towel and pat dry.

2. Line a jelly roll pan with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In 2 batches, deep-fry the pasta until crisp, 2 to 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. In a large bowl, drizzle the pasta with the olive oil.

3. In a large paper bag, combine the cheese, basil, oregano, garlic powder, salt, and cayenne. Add the pasta, close the bag, and shake to coat the pasta with the cheese mixture. Transfer to a serving bowl. (The pasta nibbles can be prepared up to 1 day ahead and kept stored at room temperature in an airtight container.)

Nutritional Facts:

Serves: 8
Total Calories: 136
Calories from Fat: 35

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