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THE ART OF SUMMER PASTA

THE ART OF MAKING SENSATIONAL SUMMER PASTA

Here's our speedy, foolproof pasta-making guide. No doubt, you'll be surprised.

Fill large pot with water about two inches or so from the top. When water is at a rolling boil add plenty of salt, then pasta. Cook until the pasta is still a little stiff, not quite al dente. Turn off heat. Do NOT drain or rinse. The starch will help to thicken your fresh sauce later. Leave pasta in pot until ready to transfer to sauce.

In a saute pan, add plenty (at least 1/4 cup) of extra virgin olive oil (or one of our infusions), chopped garlic, salt, pepper and any other ingredients you'll want in your pasta dish. [You can start this while the pasta is cooking.] Saute everything until tender. If you're using cherry tomatoes, they'll burst when they're done. Add some pasta cooking water - start with a 1/4 cup.

Simmer until it's slightly thickened. Using tongs or a slotted spoon, transfer the pasta from pot to the sauce and cook for another couple of minutes until pasta is completely coated. You can add more pasta water, or stir in more olive oil and freshly grated cheese. If you have any fresh herbs, or tender greens, add them now, not before. Serve with drizzles of your favourite oils.

We've created three summer pasta dishes. But you can invent your own with whatever you have on hand or find at a roadside veggie stand or your local butcher's. Follow these directions every time and your friends and family will feast on summer pasta, done right.

MIXED GRILL (VEGGIE) LINGUINE

Take your favourite summer veggies (buy them at your store if you need to) and grill them with a generous brushing of extra virgin olive oil. Then toss them into the saute pan. Add 2 tbsp Traditional aged balsamic, then heat for a couple of minutes. Follow our pasta guide...and you'll be wowed!

LEMON BASIL SPAGHETTI WITH PARMESAN

A few teaspoons of our Sicilian Lemon white balsamic and a generous helping of our Basilolive oil are the perfect partners in this classic Italian summer pasta dish, made creamy with the salty crunch of freshly grated Parmesan. 

RIGATONI WITH BACON, MUSHROOMS & ARUGULA

Large Rigatoni. Cooked bacon. Woody mushrooms. Arugula.
And lots of Mushroom and Garlic infused olive oils. Yummy.