Pasta like a Pro

Saying this recipe is better than our Nonna’s would be a bad idea, but she’ll never know if we just think it…

When you need a delicious and healthy pasta for friends or the family, try this: warm olives, wilted greens, fresh parmigiano and a dash of chili oil for flavour. Buon Appetito!

Spaghetti with Warm Olives and Arugula
2 tbsp olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped fine
1/4 cup of white wine
Prima Strada mixed olives
500 g dried spaghetti
1 generous handful of arugula
Prima Strada chili oil, to taste
1 lemon, zest
chunk of parmigiano
Salt & Pepper, to taste

Heat a drizzle of olive oil in a large frying pan.
Add onion, stirring often until softened, then add the garlic until it just starts to colour.
Meanwhile, cook the spaghetti in a pot of boiling salted water (it should taste like the sea!).
Depending on the brand, around 8 minutes or al dente.
Add PPS mixed olives to the frying pan to warm them. Deglaze with white wine. Remove from heat.
Drain the pasta and add it to the pan with a splash of the water it was cooked in. Mix thoroughly to absorb all the flavours.
Pour the contents of the pan into a large serving bowl. Add the arugula to the hot pasta and mix so it wilts slightly, then PPS chili oil until your desired spice level is reached.

Garnish with fresh grated lemon zest, parmigiano and salt & pepper to taste.

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Media Vanessa Johnson

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