Olive Oil Sauces

Pasta w/ Summer Tomatoes and Olivada

Posted by on Aug 22, 2011 in Fresh Tomato Sauces, Olive Oil Sauces, Pasta, Recipes | 0 comments

Pasta w/ Summer Tomatoes and Olivada

First make the Olivada: 1 small garlic clove, chopped into a few pieces 3 large basil leaves, torn into a few pieces 1 tsp fresh thyme leaves 1/2 cup black olives, drained & pitted 2 tsps lemon juice 1 TBSP extra virgin olive oil Place the garlic, basil and thyme in the work bowl of a small food processor. Process, scraping down sides as needed until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides as needed, to form a coarse paste. Add the oil and pulse until it’s just incorporated. To prepare the meal: 4 medium tomatoes (about...

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Linguini w/ Broccoli & Garlic

Posted by on Jun 3, 2010 in Cruciferous (non-leafy), Olive Oil Sauces, Pasta, Recipes | 0 comments

Linguini w/ Broccoli & Garlic

butter, ghee, or extra virgin olive oil lots of garlic crushed red pepper (optional) 1 large head of broccoli 1 lb whole grain pasta pure salt & freshly ground pepper to taste Boil water for the pasta. In the mean time, chop broccoli into bite size pieces & set aside. Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes. Shake in some crushed red pepper (if using). Add pasta to the boiling water with 1 TBSP of salt and cook until al dente. Add broccoli & continue sauteing for 3 – 5 minutes (may need to add more...

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Broccoli Rabe Pasta

Posted by on Jun 3, 2010 in Cruciferous (non-leafy), Greens, Olive Oil Sauces, Pasta, Pasta w/ Greens, Recipes | 0 comments

Broccoli Rabe Pasta

2 TBSP butter, ghee, or extra virgin olive oil 3 large garlic cloves, minced 1/2 tsp crushed red pepper flakes (or more!) 1/2 cup julienne cut, sundried tomatoes (packed in oil), drained 1 big bunch of broccoli rabe, blanched 3 TBSP pine nuts, toasted (optional) 1/2 lb whole grain pasta salt & pepper to taste Toast pine nuts in a small, dry skillet until lightly browned. Transfer nuts to a small bowl to cool & set aside. Remove & discard the stems from the broccoli rabe & wash the greens. Blanch the broccoli rabe by placing in boiling water (add 2 tsp of salt w/ the greens)...

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Pasta Salad w/ Eggplant, Tomatoes & Basil

Posted by on Apr 23, 2010 in Fresh Tomato Sauces, Olive Oil Sauces, Pasta, Recipes, Salads, Warm Salads | 0 comments

Pasta Salad w/ Eggplant, Tomatoes & Basil

2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil & sprinkle...

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Spaghetti w/ Zucchini & Olive Oil

Posted by on Apr 22, 2010 in Olive Oil Sauces, Pasta, Recipes, Summer Squash | 0 comments

Spaghetti w/ Zucchini & Olive Oil

8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, &...

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Spaghetti w/ Olives & Artichoke

Posted by on Apr 17, 2010 in Olive Oil Sauces, Pasta, Recipes | 0 comments

Spaghetti w/ Olives & Artichoke

12 oz whole grain spaghetti 1/2 cup extra virgin olive oil 2 garlic cloves finely chopped 2 TBSP capers, rinsed & drained 12 kalamata olives, pitted & chopped 1 & 1/2 TBSP lemon juice 1/2 cup chopped parsley artichoke hearts (plain – not marinated) freshly ground black pepper Prep parsley, garlic & olives. Cook pasta in salted water until al dente. In the mean time, gently heat the oil in a small saucepan. Add the garlic & cook for 1 min. Add the capers, olives & lemon juice, cook 1 minute longer & set aside. When the pasta is cooked, drain & return it...

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