Pasta alla Trapanese

Recipe:

Ingredients:
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice

Directions:

Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.

Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.

Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.

Serve immediately, garnishing with basil leaves. Enjoy!

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Pasta with Garlic and EVOO

Ingredients:

1 pound pasta of your choice
1/2 cup SOOC Arbosana EVOO
4-6 garlic cloves, peeled & chopped
1/2 cup chopped fresh parsley
Freshly ground pepper

 

 

Directions:
Cook pasta until Al Dente. While the pasta is cooking, saute chopped garlic in Arbosana EVOO until golden brown. Remove the pan from heat and add 3/4 of the parsley.

Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.

Garnish with remaining parsley and enjoy! Salt and pepper to taste. For a little extra flavor, toss pasta with halved cherry tomatoes and freshly grated Parmesan cheese!

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Goat Cheese Ravioli with Caramelized Shallots and Mushroom-Sage Cream Sauce

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs

Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of SOOC Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley, sea salt and fresh cracked pepper to taste 

Directions
Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1″ of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper.

Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in Mushroom-Sage EVOO over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.

Pour the warm cream sauce over the the raviolis and toss. Serve immediately. 

Serves 4

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Asparagus and Wild Mushroom Pappardelle

8-12 ounces fresh pappardelle pasta
3 tablespoons Arbequina Extra Virgin Olive Oil
½ bunch asparagus, cut into 1-inch lengths
½ large onion, halved and sliced
¼ pound wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
Salt and freshly ground pepper to taste
¾ cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Arbequina EVOO, to drizzle

Directions:

Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Pre-heat a large sauté pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper. Deglaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.

Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil. Serves 4.

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