Tagged "Pasta"


Pasta with Mushroom-Sage Olive Oil, Fried Sage & Pecorino

Posted by Rachel Dougherty on

 

Ingredients
4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste

12 oz. dry pasta of choice, cooked al dente in lightly salted water

Directions
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.

Serves 4
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Capellini with Lemon and Scallops

Posted by Rachel Dougherty on

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well.

Ingredients:

1 pound bay or sea scallops
1/2 Cup flour
2 Tablespoons Extra Virgin Olive Oil for searing scallops
4 Tablespoons Lemon Olive Oil
1 Lemon, zested and juiced
1 pound capellini, cooked al dente
1/3 Cup flat leaf parsley, chopped plus some for garnish
Salt and Pepper to taste

Method:

If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and pepper. Toss scallops in flour to coat. In a skillet using high heat, add olive oil and heat up for about 30 seconds. Place scallops in skillet to sear, turning when necessary. The scallops shouldn't take more than 3 or 4 minutes to cook. Add lemon juice to skillet, remove from heat and cover. Cook the capellini according to package, drain and reserve 1/4 Cup of the cooking water.

To Serve:

Place pasta in large serving bowl. Add lemon olive oil and scallops, toss to combine. If dry add a little of the cooking water and toss again. Top with lemon zest and parsley for garnish.

Serves 4

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Spaghetti with Olive Oil

Posted by Rachel Dougherty on

This is a traditional Italian dish that's easy to make and oh so tasty! Use a robust Extra Virgin Olive Oil or try a flavored Oil to spice things up. Be sure to plate and serve this dish right away for the best flavor!

Ingredients:

1 pound spaghetti, cooked al dente
1/4 Cup Extra Virgin Olive Oil of your choice
10 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1/2 Cup parsley, chopped plus some saved for garnish
Parmesan cheese, grated

Method:

In a small sauce pan, heat olive oil over medium heat. Sauté garlic until soft, add salt and pepper, red pepper flakes, and half the parsley. Mix to combine, cover, and remove from heat. Cook spaghetti according to package, reserve 1/4 Cup cooking liquid. Toss cooked spaghetti with olive oil mix, if dry add a little of the cooking liquid. Serve in a large bowl and garnish with remaining parsley and Parmesan cheese.

serves 4

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