extra virgin olive oil Archives

Pasta recipes

Sheet pasta with ibhisto

30 minutes

Italian recipes

Garganelli

20 minutes

Cheese recipes

Cheat’s cacio e pepe

25 minutes

Breakfast recipes

Boerewors ciabatta strata

35–40 minutes

Grana Padano arancini with pistachio pesto and prosciutto

1 hour

Italian recipes

Herbed lamb knuckles

1 hour

Aglio e olio with spinach

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 250 g Woolworths fresh fettuccine pack
4 garlic cloves, thinly sliced
2 red chillies, seeded and chopped
3 T olive oil
50 g baby spinach
1 lemon, zested and juiced
Italian parsley, chopped, for serving
extra virgin olive oil, for serving
Parmesan, grated, for serving

Method

1. cook the fettuccine according to package instructions.

2 .Fry the garlic and chilli in the olive oil until fragrant. Add the baby spinach and lemon zest and wilt slightly.

3. Drain the pasta, then add to the pan with a splash of the cooking water. Add the lemon juice and parsley and season to taste.

4. Drizzle with olive oil and sprinkle over the Parmesan.

Find more pasta recipes here

Photographer: Myburgh Du Plessis
Food Assistant: Claire van Rooyen and Bianca Jones

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Fried brinjal pomegranate pickles

Fennel, cucumber and grape salad

Cherry pistachio salsa salad

Karen Dudley’s ajo blanco

Salmon crudo with trout pâté

Sheet pasta with ibhisto

Garganelli

Cheat’s cacio e pepe

Boerewors ciabatta strata

Grana Padano arancini with pistachio pesto and prosciutto

Herbed lamb knuckles

Aglio e olio with spinach

Aglio e olio with spinach

Ingredients

Method