|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of 2,160 for olive oil pasta
In a large skillet, heat the olive oil, garlic and ... necessary. Cook the pasta until al denté ... contribute lots of flavor to this Italian favorite.
Saute onions and garlic in olive oil until lightly golden. ... along with small pasta. If using ... beef or ham may be added during the last 15 minutes.
Cook pasta according to package ... with tomatoes and olives. Combine remaining ... over the salad. Top with the crumbled feta cheese and serve. Serves 4.
In a large ... a skillet, heat olive oil (you may flavor ... still hot to pasta sauce and simmer ... bread, but the quantity of sauce should be doubled.
Fry out chopped salt pork in olive oil. Add thickly ... boil 1/2 pound pasta in a separate ... the escarole, and black-eye peas for the cannellini beans.
In a saucepan, ... fork. Drain. Add olive oil, onion, garlic ... crust is slightly browned at edges. Remove from oven and cool for 5 minutes before slicing.
Set bread machine ... warm water and oil. Mix and ... use a brand new sprayer and reserve it just for this purpose!) Makes 1 loaf. 10-12 slices per loaf.
In a skillet, heat olive oil and whole garlic ... remaining ingredients (except pasta) and simmer ... well coated. Season with salt and pepper, to taste.
In a skillet heat the oil, add the ... remove from the heat immediately. This should take only several seconds. Toss with pasta cooked al dente. Serves 4.
While water is heating for pasta; add all ... serving bowl. Add sauce, stir, sprinkle liberally with cheese and serve. Add fresh ground black pepper to taste.
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