Recipes

BLT Pasta Salad

1 lb. mezzi rigatoni
2 T. OLIVE MILL Sun-Dried Tomato Oil
1 red onion, sliced
Kosher salt and pepper
8 slices cooked bacon, chopped
1 pint cherry tomatoes, halved
2 cups baby arugula

Cook pasta per package directions.  Meanwhile, heat oil in medium skillet on medium.  Add onion and saute until just tender.  Transfer to large bowl.  When pasta is cooked, drain well, add to bowl with onion and ½ t. each salt and pepper, toss to combine.  Fold in bacon, tomatoes and arugula.

Shrimp, Cherry Pepper and Arugula Linguine

12 oz. linguine
2 T. OLIVE MILL Sun-Dried Tomato Oil
2 cloves garlic, thinly sliced
¾ cup dry white wine
1 lb. peeled and deveined large shrimp
Salt and pepper
1/3 cup small cherry peppers, quartered
4 cups baby arugula

Cook linguine per pkg. directions.  Reserve ¼ cup cooking liquid; drain pasta and return to pot.  Meanwhile, heat oil in large skillet on medium.  Add garlic and cook, stirring, until light golden brown, about 1 minute, about 1 minute. Add wine and bring to a simmer.  Season shrimp with salt and pepper, add to skillet along with peppers, and cook, turning shrimp once, until shrimp are opaque throughout, about 2 min per side.  Toss pasta with shrimp mixture and arugula and reserved liquid if needed.