WE WANTED TO SHARE THIS PASTA DISH RIGHT ON WORLD’S PASTA DAY, 25 OCTOBER.
IT COMBINES MEDITERRANEAN CUISINE WITH OUR EXTRA-VIRGIN OLIVE OIL TO INTENSIFY ITS FLAVORS. EXTRA-VIRGIN OLIVE OIL PROVIDES A MORE NATURAL OLIVE JUICE AROMA, TEXTURE AND DISTINCTIVE FLAVOR. PESTO SAUCE ALWAYS USES EXTRA-VIRGIN OLIVE OIL AND NO OTHER OILS IN THE PROCESS.
INGREDIENTS
- A fine drizzle of Olivus Floris Extra-Virgin Olive Oil
- 500g Penne Pasta
- 1 spoon of sun-dried tomatoes
- A handful of green olives
- Salt and pepper
FOR THE PESTO SAUCE
- 1 tablespoon of Olivus Floris Extra-Virgin Olive Oil
- A handful of basil
- Pine Nuts
- Salt and pepper
- Two garlic cloves
- Parmesan cheese to taste
INSTRUCTIONS
Boil penne in a pot with water, salt and a fine drizzle of Olivus Floris Extra-Virgin Olive Oil. Meanwhile, prepare your pesta sauce: mix in a blender all the ingredients and grind it for a minute or two.
Mix the cooked penne with the pesto sauce, join a handful of olives, sun-dried tomatoes and finish it with a good drizzle of Olivus Floris Extra-Virgin Olive Oil.