Red, Black, and Garlicky!
Tender black pasta cloaked in a garlicky, chunky diced tomato sauce that is ready in less than 20 minutes but tastes like it has simmered much longer thanks to the dehydrated Arrabbiata spice mix. Add a burst of fresh basil to the party, and your tastebuds will be dancing tonight!
Black Spaghetti Arrabbiata
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 tablespoons O&V Garlic EVOO * 1 shallot, thinly sliced 1/3 cup O&V Arrabbiata Spice mix * 6-7 garlic
Great for a Cookout, Picnic or just Lunch!
Bright ingredients, tossed in a tangy and slightly spicy vinaigrette produce a vibrant, colorful pasta salad that will be a hit at summer picnics, potlucks and parties!
Mediterranean Pasta Salad
Ingredients 1 lb short pasta (O&V Monnezaglia or Orecchiette) or penne 5 tablespoons O&V Garden Herb vinegar * 4-5 tablespoons O&V Roasted Garlic oil * 1-2 tablespoons O&V Peperoncini
Hit the Easy Button on this Pasta!
Creamy with a slow-cooked, mild garlicky flavor, this pasta dinner is a cinch to make. The secret ingredient is the amazing Black Garlic Sauce from Oil & Vinegar – who said a fancy dinner couldn’t be on the table in less than 15 minutes!
Creamy Black Garlic & Mushroom Pasta
Ingredients 2 tablespoons O&V Roasted Garlic oil * ¼ cup thinly sliced shallots 16 oz sliced mushrooms (cremini or a combination of your favorite mushrooms) 2 tablespoons O&V Tuscan
Classic Italian Dish made Vegan & Awesome!
Rich, bold, savory and meaty this mushroom based sauce is the ultimate vegan Bolognese!
Mushroom Bolognese over Zucchini Noodles
Ingredients ½ oz dried porcini mushrooms ½ cup hot water 2-3 tablespoons O&V Porcini EVOO or Garlic EVOO * 1 ½ cups chopped onion ¼ teaspoon crushed red pepper 1 cup
Lemony Pasta with Sweet Fresh Corn Sauce (plus a Vegan Option)
Summer trifecta – zesty lemon, sweet corn, herby basil, plus al dente pasta all tossed in a luscious sauce of puréed corn. A perfect weeknight meal.
Sweet Corn Pasta with Seared Scallops
Ingredients 8 oz fresh Lemon pasta or fettuccine * 2 cups fresh corn kernels, divided (about 3 ears of corn) ½ cup 2% reduced fat milk or soy/almond