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Spaghetti

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A couple of quick delicious meals

These sauces are best with thin spaghetti which should be cooked to al dente according to the manufacturer’s instructions.

Broccoli and Leccino
Tomato & Parsley
Capsicum, chives and cheese

Broccoli and Leccino

1/2 cup Leccino Extra Virgin Olive Oil
2 heads fresh broccoli (washed, cut into florets, cooked until firm to the bite - al dente)
1 tbsp butter
1/2 cup grated cheese (1/2 Romano & 1/2 Parmesan)
To taste black pepper

Cook the spaghetti to al dente, drain well and return to the pot it is cooked in.

Separately, while the spaghetti is cooking, add olive oil, cooked broccoli and pepper together in large pan and saute over moderate heat for 5 minutes.

Add butter to the spaghetti and toss lightly.

Add the broccoli and Leccino and broccoli mixture and toss again.

Add the cheeses and toss once more.

Serve at once.  (to serve 4)

 

Tomato & Parsley

3/4 cup Frantoio Extra Virgin Olive Oil
8 flat anchovy fillets, chopped
1/2 bunch fresh parsley (chopped)
1 cup Cherry tomatoes (halved)
To taste Fresh ground pepper & salt
2 tbsp Butter
1 juiced of large lemon

(Optional 1/2 cup freshly grated Romano & Parmesan cheese, mixed)

Cook the spaghetti to al dente, drain well and return to the pot it is cooked in.

In a separate saucepan warm olive oil and melt anchovies in the oil by stirring.

Once the anchovies are dissolved add the parsley and cook for one minute then add the lemon juice and remove from heat.

Add the butter to the spaghetti and toss gently.

Add the Frantioi, parsley and lemon sauce to the spaghetti and toss again adding pepper and salt to taste.

Finally, add the halved cherry tomatoes and toss for the last time.

Serve immediately garnished with a sprig of parsley.  (to serve 4)

Adding cheese is optional.

 

Capsicum, chives and cheese

1 cup Frantoio Extra Virgin Olive Oil
½ cup diced Spanish/salad (purple) onion
3 cloves garlic chopped
1 tbsp sweet basil
3 tbsp chopped chives
½ cup red capsicum diced
½ cup Romano cheese grated
2 tbsp butter
To taste salt and freshly ground black pepper

Cook the spaghetti to al dente, drain well and return to the pot it is cooked in.

Separately, while the spaghetti is cooking sauté onion and garlic in Frantioi until clear and tender.  Add, basil and chives and remove from heat.

Add butter to the spaghetti and toss lightly.

Add the onion, garlic, chives and diced capsicum and toss again.

Add the cheese, season to taste  and toss once more.

Serve at once.  (to serve 2)

 

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