At Oil & Vinegar, celebrating Holidays, new seasons, and events is always an exciting time for us. We are entering a new season and to celebrate the beginning of fall, we have launched our newest promotion: “Passionate About Pasta”. As autumn is approaching quickly and it's back to school, back to routine and back to basics. Switching back to a routine is never easy, but Oil & Vinegar can help with quick, easy to use pasta recipes that are delicious and always a crowd pleaser.
Discover a new world of flavor prepared with old world traditions in our San Marzano Tomato Sauces available in 4 flavors; Marinara, Seafood Marinara, Artichoke and Garlic with Zucchini Flower
Our pastas are made by an expert artisanal pasta maker and contain wheat germ in the semola (bran) that the large commercial pasta makers are not able to use, giving our pasta an extraordinary, unique taste. The pasta is slow pressed, laid out by hand and slow dried at a low temperature to capture the fresh tastes. Available in traditional, squid ink, garlic & basil, saffron, tomato, truffle, lemon & pepper, salmon and chili pepper.
Here are some customized recipes for your enjoyment, come visit Oil & Vinegar for some of these ingredients:
Papardelle Pasta Salad
Cook 1 bag of Tomato Papardelle Pasta according to the package directions, drain, rinse with cold water and mix with a bit of Extra Virgin Olive Oil to keep the pasta from sticking together. Add 1 ½ cups of diced vine ripe tomatoes, 8 oz package, drained of boccocini mozzarella, or 1 large fresh mozzarella, diced, 1 ½ Tbsp Miscuglio spice mix, ¼ cup Bonsecco Extra Virgin Olive Oil, 1 Tbsp Garlic Olive Oil and 1 Tbsp series 7 balsamic vinegar. Mix well and serve cold
Seafood Tubetti
Cook 1 package of Tubetti al Limone e Pepe Pasta according to the package. In another pan sauté in Extra Virgin Olive Oil 3 cloves of crushed garlic together with 2 stalks of chopped celery and 4 ounces of fresh tuna. When the tuna is fully cooked add ½ glass of white wine and 2 Tbsp of Muscat Vinegar. Puree the mixture in a blender until creamy. Return the mixture to the pan, add 1 can of tuna fish and 6 Pomodori Sunpomo, cook until hot. Mix the sauce well with the Tubetti al Limone e Peppe pasta.
Tagliolini with truffle salsa
Lightly sauté two sliced cloves of garlic and 4 chilli peppers finely chopped or 2 tsp of crushed chillies in extra virgin olive oil. When the garlic begins to become transparent, remove from heat. Cook the tagliolini in plenty of boiling water with sea salt, ‘al dente’. Drain the pasta and add it to the oil, garlic and chilli, add one jar of truffle salsa and draw the oil mixture and truffle salsa through the pasta until evenly coated. Top with grated parmesan cheese.
