Keep It Simple, Healthy And Mediterranean With The Best Olive Oil Around
Are you looking for a delicious and healthy mid-week dinner dish that won’t take up too much time? If so, pasta dishes with a quality extra virgin olive oil are the way to go!
Not only do they taste yummy, but their health benefits are off the charts. High in fiber and vitamins, this is sure to become your favourite way of making healthy meals in a hurry. Plus, extra virgin olive oil adds some really nice flavor notes that will have everyone asking what’s on the menu!
When it comes to choosing something simple, health boosting and ideal for extra virgin olive oil lovers, there’s no better choice than this cherry tomato pasta with homemade tomato sauce from In The Know by Yahoo. The best part about this recipe is that it only takes 20 minutes to cook, so it’s perfect for a no-fuss weeknight dinner. Here’s how to make this tomato pasta dish:
Cherry Tomato Pasta With Homemade Tomato Sauce And Olive Oil
Ingredients
- ⅓ cup Morocco Gold extra virgin olive oil
- 2 garlic cloves, minced
- 6 cups cherry tomatoes, divided
- 2 ½ tablespoons capers
- 2 teaspoons lemon zest
- 1 teaspoon balsamic vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- Freshly ground black pepper
- 12 ounces bucatini pasta, cooked
- ¼ cup parmesan cheese
- 1 ½ cup fresh basil
Instructions
- Pour extra virgin olive oil into a pan over medium-high heat. Add in garlic and cook until fragrant. Then, add in 3 cups of the cherry tomatoes, capers, lemon zest, balsamic vinegar and red pepper flakes, then stir to combine. Season with sea salt and black pepper.
- Add in the remaining three cups of cherry tomatoes, pasta, parmesan cheese and basil, and stir to combine.
- Top with more parmesan cheese to serve.
One-Pan Sausage Pasta With Olive Oil
Ingredients
- 1 tbsp Morocco Gold extra virgin olive oil
- 4 pork sausages, skinned
- 1 clove garlic, sliced
- 1 tsp fennel seeds
- ½ tsp hot-smoked paprika
- A pinch dried chilli flakes
- 400g tin chopped or plum tomatoes
- 1 tbsp tomato purée
- 450ml light chicken stock
- 175g rigatoni or penne pasta
- 2 tbsp soft cheese (or use double cream or crème fraîche)
- 2 tbsp parmesan, finely grated, plus extra to serve
- A bunch basil, torn
Instructions
- Heat the oil in a non-stick pan then pinch in nuggets of the sausage and fry until browned all over, breaking up the sausage into smaller nuggets as you fry. Add the garlic, fennel seeds, smoked paprika and chilli flakes, and cook for 2 minutes.
- Tip in the tomatoes, tomato purée and stock, and bring to a simmer. Stir in the pasta, put on a lid and cook on a gentle simmer for 12-15 minutes, stirring now and again.
- When the pasta is almost cooked, stir in the cheeses and basil, and leave to sit off the heat for 2 minutes. Serve in warm bowls with extra parmesan, if you like.
Pasta With Salmon & Peas
Ingredients
- 240g wholewheat fusilli knob of butter
- 1 large shallot, finely chopped
- 140g frozen peas 2 skinless salmon fillets, cut into chunks
- 140g low-fat crème fraîche
- ½ low-salt vegetable stock cube
- Small bunch of chives, snipped
Instructions
- Step 1 Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- Step 2 Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- Step 3 Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
- Step 4 Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
So let’s get creative – read on to find out our favourite mid-week pasta recipes using extra virgin olive oil – a nutritional powerhouse of an ingredient.
