RECIPE MAGIC!

SIMPLY SENSATIONAL ONE POT 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. Then add a tablespoon or two of Butter olive oil to an even creamier, sweeter finish. If you have any fresh herbs, or tender greens, add them now, not before. Serve with drizzles of your favourite oils.

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 pasta, done right.

MIXED GRILL (VEGGIE) LINGUINE

Take your favourite fresh harvest veggies (buy them at your store if you need to) and grill or roast 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 Basil olive oil are the perfect partners in this classic Italian 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. 

 CACIO E PEPE (ITALY'S MAC N' CHEESE)

Like our classic, Spaghetti Aglio e Olio, Cacio e Pepe is a Roman dish eaten any day of the week for lunch, dinner and even as a late night snack. "Cacio" is the local dialect word for Pecorino (cheese from sheep's milk) and "pepe" is Italian for black pepper (crushed from whole peppercorns). These ingredients are tossed with long pasta in an emulsified sauce that is bound by the pasta's starchy cooking water. It’s simple and fast, just like our own crowd-pleasing classic: mac n' cheese. But oh so heavenly.

Click here for our one pot recipe.