Category: Main Course

Ingredients

• 1 lb. penne pasta
• 1 6 oz. can of tuna in oil
• 1/2 cup green peas
• 1 16 oz can of whole, peeled tomatoes
• 2 1/2 tablespoons extra virgin olive oil
• 1-2 cloves garlic
• 1 large red bell pepper
• 3-4 leaves of basil
• salt, pepper

Preparation

• Dice the pepper and saute’ in the olive oil with the chopped garlic. (Do not allow garlic to brown).
• Add the tuna and saute’ for 2 minutes, add the tomatoes and chopped basil, salt, and pepper.
• Chop up the tomatoes while cooking in sauce.
• Cook the penne in abundant water and a little sea salt. Drain.
• Add the tomato and tuna sauce to the pasta. Serve with grated parmesan cheese. Serves four.

Recipe Courtesy of Italian Pasta

Here’s a Greek dish made with a French sauce that employs a buttery, creamy California Arbosana olive oil. OPA!

Ingredients

Part 1

• 1 pound dry ziti pasta
• 4 tablespoons California Arbosana EVOO
• 1/4 cup grated Parmesan cheese
• sea salt and pepper to taste
• 3 large eggs, lightly beaten

     Part 2

• 2 tablespoons California Arbosana EVOO
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 pound lean ground beef
• 1/2 pound lean ground lamb
• 1 cup crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup chicken broth
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• sea salt and fresh pepper to taste
  

      Part 3 

• 1/2 cup California Arbosana EVOO
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1 large egg, lightly beaten
• sea salt and fresh ground pepper to taste
  

Directions
Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes. Drain thoroughly and allow to cool slightly. Whisk 4 tablespoons California Arbosana with eggs, Parmesan cheese, pepper, and salt. Pour over ziti and set aside. 

To make meat sauce heat olive oil in a sauté pan over medium-high heat. Sauté the onions until soft and translucent. Increase heat and add ground beef and lamb and cook until the meat browns. Add the tomatoes, wine, broth, parsley, oregano, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make the Arbosana béchamel , heat the olive oil in saucepan and stir in flour. Cook over medium-low heat, stirring frequently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add the nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of the bechamel to the meat sauce. To assemble pastitsio, grease a 9×13 inch baking dish with one tablespoon Arbosana EVOO. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on the remaining béchamel sauce and spread to completely cover ziti. Sprinkle remaining cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Serves 8

Ingredients

• 1 lb. large pasta (such as rigatone or large shells)
• 1/2 cup walnuts
• 2 tablespoons butter
• 3 tablespoons grated parmesan cheese
• 1 tablespoon bread crumbs
• 1/4 cup extra virgin olive oil
• 1 teaspoon sugar
• cinnamon, nutmeg, salt, pepper

Preparation

• Chop the walnuts and saute in a casserole in the oil and butter.
• Add the sugar, cinnamon, and nutmeg.
• Mix in the bread crumb, salt, and pepper.
• Cook the pasta in abundant salt water. Save some cooking water and drain. Put in a serving dish.
• Add the sauce and the cooking water to correct consistency. Add the grated parmesan cheese and serve immediately. Serves four

Recipe courtesy of Italian Harvest