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

Pasta recipes

Aglio e olio with spinach

15 minutes

Fish recipes

Easy tuna carpaccio

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Rigatoni with fresh green sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 cup extra virgin olive oil
2 spring onions, chopped
4 cloves garlic, chopped
200 g baby spinach, blanched
200 g fresh or frozen peas, blanched
20 g basil
3 T lemon juice
sea salt and freshly ground black pepper, to taste
400–500 g rigatoni, cooked al dente (reserve 1⁄4 cup cooking water) anchovies 8, for serving
100 g pecorino cheese, finely grated, for serving

Method

1. Place all the ingredients, except the pasta, anchovies and pecorino, into a blender and blend until smooth with the pasta water. Season and toss through the pasta.

2. Serve with the anchovies and pecorino.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

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

Easy tuna carpaccio

Octopus and sautéed spinach

Hot honey and mustard braaied salmon

Plant-based kofta and kebab platter with garlic naan

Rigatoni with fresh green sauce

Rigatoni with fresh green sauce

Ingredients

Method