Three delicious pasta recipes made with our amazing olive oil

Olive oil has been used for thousands of years in recipes, with its health benefits long known by the peoples of the Mediterranean.

But now science has caught up and proven conclusively that olive oil, and especially extra-virgin olive oil, is good for you in lots of different ways.

Here are three delicious recipes made with our extra-virgin olive oil, sure to fire the taste buds while still remaining healthy!

Creamy Chicken Meatball Pasta

You can’t go wrong with chicken and pasta, and this simple yet effective meal will satisfy the hungriest of families.

Chicken meatball pasta

Ingredients

  • Organic Extra Virgin Olive oil
  • 1 pack chicken and herb sausages
  • 1/2 leek, finely sliced
  • 2 cloves garlic, minced
  • 1/2 cup sauvignon blanc
  • 1 1/2 cups chicken stock
  • 2 cups cream
  • 1 cup frozen peas
  • 2tsp thyme leaves
  • 2tsp chopped tarragon
  • 400g / 14oz dried pasta

 

Method

Start by preheating a heavy based pan on a low to medium heat with a drizzle of Organic Extra Virgin Olive Oil.

To make the meatballs, cut an end off the sausages and squeeze the sausage meat in increments into the pan to create little meatballs. Cook until browned on all sides then remove from the pan and set aside.

Add another drizzle of Olivado Olive oil to the pan, and add in the leek and garlic. Soften for 5-10 minutes, then deglaze with the white wine until reduced by half. Stir in the stock, followed by the cream, and simmer until thickened.

While the sauce is reducing, cook the pasta as per pack instructions. Once the sauce has reduced, add the peas and herbs. Season to taste, then add the sauce and meatballs to the pasta and toss to coat. Serve immediately.

Check out the instructional video here.

Olivado’s Carbonara

Carbonara is a surprisingly recent dish, having been invented in the 19th Century in Rome. The pancetta is even more recent, introduced to Italy in 1944 by allied soldiers! A modern recipe or not, carbonara is one of the most popular Italian dishes around the world, and this particular recipe is simply delicious.

Olivado carbonara

Ingredients

  • 3 Tbsp Organic Olive Oil, plus a little extra to drizzle
  • 4 cloves of garlic, sliced
  • 4 rashers of pancetta, sliced thinly
  • 2 eggs plus one yolk
  • 30g / 1oz parmesan cheese, grated (plus more to garnish)
  • Salt and black pepper to taste
  • Parsley to finish (optional)

 

Method

Bring a pot of salted water to a boil. Add the pasta and cook, stirring, until al dente.

Meanwhile, add 2 Tbsp of our delicious extra-virgin olive oil in a frying pan and add the garlic, cook, stirring frequently, over medium heat, until just turning golden and starting to stick to the pan. Add the pancetta and continue to cook until crisp and the fat has rendered, about 7 minutes.

In a large metal heatproof mixing bowl, whisk together whole eggs and yolk, parmesan and black pepper.

Using tongs, transfer pasta to fry pan with crisped pancetta and its fat; be sure to keep aside the boiling pasta water. Add remaining tbsp of olive oil to pasta and stir to combine; let cool slightly (otherwise you will scramble your eggs!). Scrape pasta, pancetta, and all the fat into the egg mixture. Measure 1/2 cup pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over a pot of boiling pasta water (make sure bottom of the bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir.

Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topped with more grated cheese, freshly ground pepper, a drizzle of oil and a sprinkle of parsley.

Mushroom and Garlic Fettuccine

Fettuccine translates from Italian as “little ribbons” and is similar to, but thinner than, tagliatelle. This recipe is simple and incredibly quick to make, perfect if you’re looking to rustle up something fast, but still want a delicious, savoury meal that won’t leave you hungry.

Mushroom and garlic fettuccine

Ingredients

  • 500g / 1.1lbs dried fettuccine
  • 1/3 cup Organic Extra Virgin Olive Oil
  • 2 large garlic cloves, cut into thin slices
  • ½ tsp chilli flakes
  • 1 Tbsp dried mixed herbs
  • 1 tsp salt
  • 220g / 8oz can Mushrooms, sliced in sauce
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • Squeeze of lemon

 

Method

Cook the pasta in salted water according to the directions on the package and set aside 1 cup of the pasta cooking water before draining.

While the pasta is cooking, heat the extra virgin olive oil over medium heat in a large pot. Add the garlic and cook for 1-2 minutes, stirring all the while, until it just begins to turn golden on the edges.

Add the chilli flakes and mixed herbs, and cook for 30 seconds more.

Add the reserved pasta-cooking water to the pot and bring to a boil. Lower the heat, add salt and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the mushrooms to the liquid and heat for a further minute.

Add the drained pasta to the sauce and toss.

Remove from the heat and add the parmesan and a squeeze of lemon. Toss well.

Serve in bowls with extra parmesan and Organic Extra Virgin Olive Oil.

An instructional video for this recipe can be found here.

Only cook with the best when it comes to Olive Oil

There is quite a bit of confusion in the public eye about cooking oils, especially when it comes to the many different types on offer.

Regular olive oil is obtained solely from the fruit of the olive tree and contains no other oils.

Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness.

Extra virgin olive oil has an acidity of less than 0.8%, and to get this level, the temperature is kept low and no chemicals are used in the extraction method. Only machinery is used to squeeze the oil from the olive, which ensures the essential nutrients and minerals are kept during the process.

Olive oil is regulated by the International Olive Council, which maintains quality in oils sold in shelves around the world.

When buying Olive Oil, you should always check for their seal of approval, making sure the oil has been certified by the Council.

Olivado are, of course, certified, and not only that, we can trace what’s in our bottles right back to the very start of the production process.

We literally wrote the book on the cold-pressed extraction method, so when it comes to producing high-quality, trustworthy oil, you know you can rely on us.

Contact us today if you have any questions about us, our oils, or our recipes, and one of our friendly members of staff will be happy to help.