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Vegetarian Spaghetti w/Olive Oil and Garlic

Vegetarian Spaghetti w/Olive Oil and Garlic
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  1. Kosher salt, to taste, plus 1 teaspoon
  2. 1 pound spaghetti
  3. 3 cloves garlic, minced
  4. 1/2 cup Olivia's Tuscan Extra Virgin Olive Oil
  5. Pinch red pepper flakes
  6. 2 tablespoons chopped flat-leaf parsley
  7. 1/2 lemon, zested, optional
  8. Freshly grated Parmigiano-Reggiano, optional
  1. Bring a large pot of cold water to a boil over high heat, then salt it generously.
  2. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  3. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  4. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
  5. Add the pasta and the reserved water to the garlic mixture. Mix well.
  6. Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  7. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  8. Serve topped with grated cheese, if desired.
Olivia Olive Oil
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Portobello & Garlic Easy Peasy Pasta

Portobello & Garlic Easy Peasy Pasta
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  1. 1 Box of your favorite pasta
  2. 1/4 cup Olivia's Portobello & Garlic Olive Oil
  3. 1 tablespoon chopped fresh parsley
  4. salt and ground black pepper to taste
  5. 2 tablespoons grated Parmesan cheese
  1. Cook pasta as directed.
  2. Toss hot cooked pasta with Portobello and Garlic Olive Oil.
  3. Add the parsley, salt, and ground black pepper to taste.
  4. Serve with fresh-grated Parmesan cheese.
Olivia Olive Oil
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Bacon Pasta Shells with Bolognese Sauce

Bacon Pasta Shells with Bolognese Sauce
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  1. 12-15 Large Pasta Shells
  1. 2 tbsp. chopped onion
  2. 1 clove minced garlic
  3. 2 tbsp. Olivia's Bacon Olive Oil
  4. 1 tbsp. butter
  5. 1 pkg. frozen, chopped spinach, drained well
  6. 1/2 tsp. tsp. grated nutmeg
  7. 1/3 c. Parmesan
  8. 1 whole egg
  9. 1/4 tsp. salt
  10. 1/4 tsp. pepper
  11. 3 tbsp. Ricotta cheese
  1. 1 small carrot, diced
  2. 1 rib celery, diced
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 med. onion, minced
  6. 1/4 c. red wine
  7. 1 garlic clove, minced
  8. 2 (8 oz.) cans tomato sauce
  9. 2 to 3 tbsp. Olivia's Bacon Olive Oil
  10. 1/3 c. beef broth
  11. 3/4 lb. ground chuck
  12. 1/2 tsp. thyme
  13. Additional Parmesan
  14. 1/2 tsp. basil
  15. 1/4 tsp. sugar
  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.
Olivia Olive Oil