Cold pasta with feta and olive rounds

Ingredients

200 g penne-type wholemeal pasta
100 g pachino tomatoes
150g Feta
1 cucumber
Basil
80g Polli green and black Olive rounds
1 sweet pepper
extra virgin olive oil
salt

Directions

Wash the vegetables and cut the pepper and cucumber into pieces, and halve or quarter the tomatoes. Also cut the feta into small pieces. Pour everything into a large bowl, together with the Polli olive rounds and add a drizzle of extra virgin olive oil and salt to taste. In the meantime, bring a pot of water to the boil. Add salt and pour the pasta in. Drain when cooked al dente and quickly cool under cold water. Now add the pasta to the bowl and carefully stir to combine all the ingredients. Add a drizzle of oil if needed and chill a few hours in the fridge before serving, stirring every now and again.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

30m 

Spaghetti with tomatoes, capers
and Polli olives

Ingredienti

200 g spaghetti pasta
200 g date tomatoes
100 g Polli taggiasche olives
2 tablespoons Polli capers
4 anchovy fillets in oil
1/2 fresh chilli pepper
1 garlic clove
50 g Polli sun-dried tomatoes
extra virgin olive oil
salt

Directions

Rinse the caper fruits in running cold water to remove the salt, drain the anchovies from the preserving oil in a tight-mesh strainer and chop them up.
Crush, peel and chop the garlic clove. Wash the date tomatoes and chop the chilli pepper after removing the stalk and some of the seeds. Brown the garlic and chilli pepper with 3-4 tablespoons of extra virgin olive oil for 2-3 minutes. Add the anchovies and allow them to dissolve. Add the tomatoes and crush some of them with a fork. Continue cooking on a high heat for another 1-2 minutes; add salt to taste, add the caper fruits and taggiasche olives and turn off the hob. Bring plenty of water to the boil and add salt. Cook the pasta for the time indicated on the package. Drain the spaghetti and transfer them to the pan with the sauce, and turn the hob on again. Garnish with diced sun-dried tomatoes and serve.

 Difficoltà:

 livello_rossolivello_grigiolivello_grigio

 TEMPO:

 orologio_icon

35min 

Penne with sausage and olives

Ingredienti

400 gr penne rigate
1 jar black pitted olives
5 sausages
450 gr tomato pulp
1 glass red wine
Onion
Garlic
Parsley
Extra virgin olive oil
Sugar

Directions

Fry the finely chopped onion and garlic in a pan with some oil. Peel the sausages and add them to the soffritto. Cook for 5 minutes and add the red wine. Reduce then add the tomato pulp, olives, parsley and a pinch of sugar. Combine all the ingredients well. In the meantime cook the pasta, drain it al dente and set aside one glass of the cooking water. Add the pasta to the sauce and cook until done. Add the cooking water as required.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Ideal Products:

 

Black Pitted Olives

 

Spaghetti with button mushrooms and olives

Ingredients

400 gr spaghetti
200 gr mushroom boscaiola
200 gr green olives
Chilli pepper
Chopped parsley
Extra virgin olive oil
Pepper Salt

Directions

In a bowl combine the chopped mushrooms and olives and dress them with the chopped parsley, chilli pepper and pepper. Add salt to taste. Cook the spaghetti, drain them and pour them in the bowl. Add some oil and mix all the ingredients well.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Pasta shells with mushrooms and ricotta

Ingredients

400 gr conchiglioni “shells” pasta
1 jar mushroom Boscaiola
400 gr ricotta
Bechamel to taste
Parmigiano Reggiano to taste

Directions

Cook the pasta shells in plenty of salted water, drain them and cool them under cold water. In the meantime liquidise the mushrooms with the ricotta, add the bechamel, grated parmesan and fill the pasta shells. Arrange the pasta shells in a buttered baking dish and cover them with a few spoonfuls of bechamel, parmesan and bits of butter. Bake at 180°C for 15 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Ideal Products:

 

Mushrooms Boscaiola

 

Tagliatelle with olive pesto

Ingredients

350 gr tagliatelle
100 gr green pitted olives
3 tablespoons pine kernels
Parsley to taste
Grated parmesan to taste
Extra virgin olive oil
Salt

Directions

Drain the olives well and put them in a bowl. Add the parsley, pine kernels and parmigiano reggiano. Put in a food processor and liquidise adding the oil until you obtain a smooth mixture, and add salt to taste. Cook the tagliatelle and dress them with the olive pesto, dilute it with a bit of the cooking water if required, which you set aside previously.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Ideal Products:

Green Pitted Olives

Green Pitted Olives

Spaghetti with chicken and lemon

Ingredients

4 chicken breasts
Spaghetti
1 handful of capers
1/2 glass white wine
1 lemon
1 teaspoon butter
Garlic
Parsley
Fresh basil
1 shallot
1/2 cup stock
Flour
Extra virgin olive oil
Salt Pepper

Directions

Flour the chicken breasts and brown them in a pan with oil. When the chicken is cooked and golden, set it aside to cool. In the same pan, add the butter, finely chopped shallot and garlic and fry them for a few minutes, add the white wine and reduce, then add the stock, parsley, capers and juice of half a lemon. In the meantime cook the pasta and drain it al dente. Pour the spaghetti in the pan, stir well and add salt and pepper to taste. Add the chopped chicken breast and heat through. Serve with a garnish of fresh basil and a few slices of lemon.

  Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

Capers Polli

Capers Polli

Gnocchi with walnut and sun-dried tomato pesto

Ingredients

800 gr potato gnocchi
10 Sicilian style tomatoes
A handful of shelled walnuts
A sprig of rocket
8 basil leaves
3 tablespoons ricotta
Extra virgin olive oil Salt

Directions

Blend the tomatoes, ricotta, walnuts and basil in the food processor. Add a drizzle of oil until obtaining a cream and add salt to taste. Pour the mixture into a pan and cook the gnocchi in the meantime. Drain them when they boil up and place them in the cream, adding cooking water as required. Stir well to combine all the ingredients and serve with a few rocket leaves as decoration.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

15min 

Ideal Products:

 

Sicilian Style Tomatoes Polli

 

Lasagne with pesto and ricotta

Ingredients

300 gr egg lasagne sheets
1 jar Genoese pesto
250 gr ricotta
250 gr finely chopped pine kernels
Grated cheese to taste.

Directions

Boil the lasagne quickly in hot water with a drizzle of oil for about 5 minutes. Drain them and place them on a plate. In the meantime, in a bowl mix the ricotta and pesto. Take a baking dish and spread a little cream on the bottom. Form the first layer with the pasta sheets. Cover with the pesto cream, a handful of pine kernels and grated cheese. Continue with the layers until you have used up all the ingredients. Finish the last layer of pasta with grated cheese on top. Bake in preheated oven at 180°C for about 25 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

 

Genoese Pesto Polli

 

Linguine with tofu and cherry tomatoes

Ingredients

400 gr linguine
1 jar Genoese Pesto with TOFU
10 cherry tomatoes Tofu to taste
1 chopped garlic clove
Extra virgin olive oil

Directions

Cook the pasta in plenty of salted water. In the meantime, fry the chopped garlic and the halved cherry tomatoes in a pan with some oil. Drain the pasta and pour it into the pan. Add the pesto and mix all the ingredients well. Top with some grated tofu.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

25min 

Ideal Products:

pack_PestoGenovese_tofu

Genoese Pesto with Tofu