The main ingredient of the Mediterranean diet. Academia Barilla Extra Virgin Olive Oil is made by cold-pressing 100% Italian-grown olives of the highest quality. This is very versatile, well-balanced oil that is delicate enough to serve with raw foods, but still works nicely in cooked dishes.

Characteristics

Region of origin: various regions in Italy.
Fruitiness: medium.
Notes: also available in 3 liter cans.
Flavor and aroma: strong notes of Pachino cherry tomatoes, capers and yellow peppers; hints of almond and white flowers.

Serving Suggestions

Versatile, a great addition to almost any dish.

The recipe: Vegetarian pennette

Ingredients

Servings 4

• 1 lb mezze penne
• 10 oz tomatoes
• 1 carrot
• 1 stalk celery
• 1 onion
• 1 leek
• 1 clove of garlic
• Hot chili pepper
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt to taste

Preparation

10 minutes preparation + 30 minutes cooking

Peel the tomatoes, remove the seeds and cut into a small dice.

Clean the carrot and leek and cut into matchstick-sized pieces.
Reserve half of the matchstick vegetables and finely chop the other half.
Wash and chop the celery, onion and garlic. Heat a little oil in a pan and add the chopped vegetables, but not the matchsticks. Once soft, add the tomatoes and season with salt and chili pepper.

Continue cooking for ten minutes over low heat. At the end of cooking, puree the pan contents and keep warm.

In the meanwhile cook the pennette and drain when al dente. Toss with the vegetable puree and toss with the raw matchstick vegetables and a little olive oil.

Other recipes:

• Zuppa di fagioli (Bean Soup)
• Tagliatelle bolognese with thyme and grana cheese - Step by step recipe

Visit our Online store to purchase Olio Extra Vergine d'Oliva.