The most complicated thing to do to cook this tasty pasta is to clean the agretti! 

It is a very simple recipe both in taste and in the realization, which allows however to fully enjoy the mineral taste and the fleshy consistency of the agro.

-320 grams of short pasta like farfalle or fusilli
- a bunch of agretti
- a clove of fresh garlic
- the grated rind of 1/2 organic lemon
- extra virgin olive oil and salt

Bring a pot of water to a boil. In the meantime, clean the agretti (ie remove the root and rinse them very well) and cut into small pieces of about 1.5 cm.

Crush a clove of garlic, put it in a saucepan and brown it with a few tablespoons of olive oil. Add the agretti and cook over medium heat for about 10 minutes with a pinch of salt.

When it boils, put the pasta, salt the water and cook it as long as necessary.

When cooked, drain and pour into the pan of the agretti. Mix well with, if necessary, the help of a ladle and serve hot with a sprinkling of lemon skin.

* In Italian Agretto sounds as little sharp (figurative). The title of this recipe is a language joke around this concept.