2 minute read
Mangia
Fresh Summer Tomato Spaghetti
Ingredients
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1 lb Colavita Bucatini or Spaghetti ¼ cup Colavita Extra
Virgin Olive Oil 4 garlic cloves, thinly sliced Fresh Summer Tomato Spaghetti 8 cups (about 2 ½ lbs) cherry tomatoes, half of them cut in half 1 bunch of basil leaves 2 tsp sea salt Ricotta cheese Colavita Balsamic Glaze
Bring a large pot of water to a boil over high heat. When it comes to a boil, salt generously. Add the pasta and cook according to package directions. Before you drain the cooked pasta, remove a cup of the pasta water and set it aside. While the water is heating, begin cutting the tomatoes and making the sauce. Heat the Colavita olive oil in a large pan over mediumhigh heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes. Stir in the basil and sea salt. When the pasta is cooked and drained, add it to the skillet with the tomatoes. Add a splash of the reserved pasta water, only if your sauce seems dry. Serve the pasta with scoops of fresh ricotta cheese on top and a generous drizzle of Colavita Balsamic Glaze.
Pasta with Lemon Spinach and Chick Peas
Ingredients
Colavita Extra Virgin
Olive Oil 2 garlic cloves, crushed 1 tsp crushed red pepper flakes, Pasta with Lemon Spinach divided and Chick Peas 1 tsp finely grated lemon zest 12 oz Colavita Gemelli pasta 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided 1 tbsp (or more) fresh lemon juice 1 tbsp (or more) thinly sliced preserved lemon peel (opt) 1 can chick peas, rinsed and drained Grated Parmigiano Reggiano cheese Kosher salt and freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain and reserve 1 cup cooking water. Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add garlic and 1/2 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute. Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ½ tsp red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and mix in chick peas. Add a little of the reserved pasta water and toss until slightly wilted, about 1 minute. Garnish with lemon zest, Parmigiano Reggiano cheese and serve.
