« back to blog
December 13, 2018

Winter Comfort Dishes
You Can Make At Home

Butternut squash and mascarpone ravioli.

From simple to fancy, here are three delicious pasta recipes for your home-cooked meal this season. There’s nothing better than simple, fresh meals, made with love.

One Pot Pasta by Chef Cory Vitiello

Chef Cory Vitiello

Prep time: 5 minutes

Ingredients:

  • Canned San Marzano Tomatoes
  • One clove thinly sliced garlic
  • Frozen Fresh Pasta (always in Cory’s freezer)
  • Olive Oil (try Domenica Fiore’s everyday oil)
  • Parmigiana
  • Fresh Basil
  • Lemon Zest
  • Sea Salt

Procedure:

  • Boil a large pot of salted water (it should taste salty almost like sea water).
  • Heat olive oil in a large sauté pan; gently cook the garlic until translucent.
  • Stir in the San Marzano tomatoes; cook them out for a few minutes.
  • Add pasta and cook until just before it reaches al dente.
  • Drain pasta and add to the sauce with a splash of pasta water.
  • Add in Parmigiana and lemon zest.
  • Top with basil and drizzle of olive oil, serve immediately.

Butternut Squash & Fava Bean Farfalle by Chef Rob Feenie

Chef Rob Feenie

Recipe on page 80 – 81 of “Casual Classics”

Ingredients:

  • 1 butternut squash, about 2lbs
  • 1 large sweet onion (red or white Spanish), in 1 ½-inch dice
  • 1 tsp salt
  • ⅛ tsp freshly ground black pepper
  • 3 Tbsp extra-virgin olive oil
  • 1 pkg (16oz/500g) whole wheat farfalle
  • ¼ cup unsalted butter
  • 10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup cooked fava beans
  • ½ cup freshly grated Parmesan cheese
  • 1 ½ tsp extra-virgin olive oil – recommend Domenica Fiore

The key to this dish is to keep the heat on medium-low so as not to burn the butter.

Procedure:

  • Preheat the oven to 375F.
  • Using a long knife, cut squash in half lengthwise. Peel and discard the skin. Using a melon baller, scoop the seeds and discard them. Cut squash in 1-inch cubes & place in a large bowl. Add onions, salt and black pepper and mix well. Add olive oil and toss to coat. Arrange the squash and onion mixture on a baking sheet large enough to hold it all in a single layer. Roast for 30 minutes, or until tender and lightly browned.
  • Heat a large pot of salted water on high heat. Add pasta and cook for 2 minutes less than the time on the package directions. Pour 1 cup of the pasta cooking water into a small bowl, then drain pasta in a colander. (If you are not using it immediately, allow pasta to cool, toss it with 2 tsp olive oil, then transfer to an airtight container and refrigerate for up to 1 day.) Set aside.
  • In a large frying pan, heat butter and sage on medium-low until butter begins to brown, about 2 minutes. When the sediment becomes medium brown, add garlic and continue cooking for 1 minute. Remove the pan from the heat to prevent garlic from burning.
  • Remove sage with a slotted spoon, crumble it and return it to the pan. Add pasta, fava beans and the squash and onion mixture and toss well. Return the pan to the heat (on medium-low) and warm through. If necessary, thin the sauce with some of the reserved pasta water. Season with salt and black pepper.
  • Divide the pasta among warm bowls and top with Parmesan cheese. Serve immediately. Will keep refrigerated in an airtight container for up to 2 days.

Linguini Alio e Olio with a Twist – from the Domenica Fiore family

Ingredients:

  • 1/4 cup Domenica Fiore Classico everyday olive oil
  • 1/2 pound dried Italian linguine
  • 3 cloves peeled garlic, sliced thin
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • Juice of half a lemon
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh parsley
  • Domenica Fiore Olio Novello or Reserva, for finishing

Procedure:

  • Boil a large pot of cold, salted water (it should taste like sea water).
  • Add pasta and cook until just before it reaches al dente (it will finish cooking in the pan below).
  • Drain and reserve 1 cup cooking liquid.
  • Meanwhile, heat olive oil in a large saute pan to medium/low and add garlic.
  • Cook for about a minute, just until the aroma is released and edges of garlic are about to start browning.
  • Add red pepper flakes and cook for another 30 seconds.
  • Gently add cooked pasta along with half of cooking liquid and lemon juice.
  • Toss to coat.
  • Add parmesan and gently toss again. Taste and adjust seasoning and add more cooking water if required.
  • Serve in warm bowls and sprinkle a little extra cheese and parsley on top. Finish with your favourite Domenica Fiore finishing oil (like Reserva or Novello).
  • Enjoy immediately!

Our chefs recommend Domenica Fiore’s award-winning olive oils to complement your pasta or vegetable dish.