 Fresh pasta with Green
Olives Paté
Serves four: Ingredients:
- 400 g. fresh pasta (tagliatelle or fettuccine)
- 150 g. Green Olive Paté "Tenuta Zangara"
- 5 tbsp of Extra Virgin Olive Oil "Tenuta
Zangara"
- 20 g. minced pine kernels
- 20 g. minced almonds
- 50 g. grated Parmesan cheese
- pepper and nutmeg to taste
Procedure:
Heat the Green Olives Paté with the Olive Oil, pine and almonds in
a frying pan.
Cook the pasta, then add to the sauce in the frying pan, top with
grated Parmesan stir well and serve steaming hot.
"Tenuta Zangara" Spaghetti
Serves four:
Ingredients:
- 400 g. spaghetti
- 500 g. peeled tomatoes
- 3 tbsp Green Olive Paté "Tenuta Zangara"
- 3 tbsp of Extra Virgin Olive Oil "Tenuta
Zangara"
- bunch of parsley
- grated Parmesan cheese
Procedure:
Cook the tomatoes, when cooked add the Green Olives Paté and the
chopped parslex.
Cook the spaghetti "al dente", mix the sauce and top with
Parmesan cheese.
Bruschette
Ingredients:
- 4 slices of bread
- some chopped fresh tomatoes
- a chopped clove of garlic
- 6 tbsp of Extra Virgin Olive Oil "Tenuta
Zangara"
- a handful of broken basil leaves
Procedure:
Mix all the ingredients raw and spread on the slices of bread.
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