Thin Veggie Spaghetti with Olive Oil, Grana, and Pepper

Grana Padano is similar to Parmesan, made in northeastern Italy for centuries. Its more granular texture and slightly sweeter taste pair well with veggie spaghetti and a generous grind of black pepper.

4 1/2 pounds Barilla Thin Veggie Spaghetti
1 1/2 cups extra-virgin olive oil
2 tablespoons black pepper
3 cups shredded Grana Padano cheese
Sea salt

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Reheat about 1 1/2 cups pasta in simmering water. Drain and toss in a pan with 1 tablespoon oil, 1/4 tsp pepper, and some pasta cooking water to make a sauce. Season with salt. Plate and garnish with 2 tablespoons cheese.