Spaghetti Olive Oil, Garlic and Chili

Ingredients (serves 2 - 3):

  • 200gr of Spaghetti
  • Dried Red Chili Flakes or 1 small red Chilli (to taste)
  • Garlic (2 - 3 cloves, thinly sliced)
  • Extra Virgin Olive Oil DELICATO (4-5 tablespoon)
  • Salt (for pasta water and to taste)

 

Preparation:

  1. Bring a pot of salted water to a boil and cook the spaghetti until al dente (usually 1–2 minutes less than the package instructions).
  2. While the pasta is cooking, heat the olive oil in a large pan over low heat.
  3. Add the sliced garlic and sauté gently until golden (not brown!), then add the chili flakes and stir for a few seconds to release their aroma.
  4. Once the pasta is ready, reserve a small cup of pasta water, then drain.
  5. Add the drained pasta directly into the pan with the garlic and chili oil. Toss well to coat, adding a bit of the reserved pasta water if needed to create a light emulsion.
  6. Taste and adjust salt if necessary. Garnish with fresh parsley if desired.
  7. Serve immediately while hot.

Tips: 

Use high-quality extra virgin olive oil, it’s the star of the dish. 

Don’t overcook the garlic: golden is perfect, brown means bitter

Bruschetta with Tomatoes and Basil

Ingredients (serves 2 - 4):

  • Rustic Italian Bread
  • Ripe Cherry or Plum Tomatoes (250gr), diced
  • Fresh Basil leaves (handful)
  • Extra Virgin Olive Oil FRUTTATO (3 - 4 tablespoon)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Garlic (1 cove, peeled)

 

Preparation:

  1. Dice the tomatoes and place them in a bowl. Add the chopped basil, a pinch of salt, a grind of black pepper, and drizzle with extra virgin olive oil. Let it marinate for at least 10–15 minutes.
  2. Toast the bread slices on a grill, in the oven, or in a dry skillet until golden and slightly crisp.
  3. While the bread is still warm, rub one side with the garlic clove for a subtle hint of flavour.
  4. Spoon the marinated tomato mixture onto the toasted bread.
  5. Drizzle with a little more olive oil if desired, and serve immediately.


Tips:

Use ripe, juicy tomatoes and high-quality extra virgin olive oil for the best flavour.

Rustic bread like ciabatta or sourdough works beautifully. 

You can prepare the tomato mix in advance, but always assemble just before serving to avoid soggy bread.

Pinzimonio with Olive oil and Vegetables

Ingredients (Serves 2 - 4):

  • Choice of Vegetables (Fennel, Carrots, Celery)
  • Extra Virgin Olive Oil (6 tablespoon)
  • Salt (to taste)
  • Fresh Ground Balck Pepper (to taste)

 

Preparation:

  1. Wash and cut all vegetables into sticks or wedges so they’re easy to dip.
  2. In a small bowl (one per person or a shared bowl), pour the extra virgin olive oil.
  3. Add a pinch of salt and some freshly ground black pepper.
  4. Stir gently with a fork to combine (or leave unmixed in a traditional style, letting each person stir their own with a veggie stick).
  5. Serve immediately with the prepared raw vegetables.

Tips:

Choose a fruity or delicate olive oil depending on your taste: fruity for a bold flavour, delicate for a milder experience.

 

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