Chilaquiles

Chilaquiles are a true Mexican comfort food and are a great way to start a lazy weekend day. Like most comfort foods, there are many regional and household varieties. This recipe uses our Pastamore Bruschetta Tapenade as the tasty tomato sauce to cover the tortilla chips.

Ingredients:    serve
1/4 cup - Pastamore Bruschetta Tapenade
2 - large eggs, whisked
1/2 ounce - Mexican cheese, shredded
1/2 cup - pinto or black beans, drained
1/2 cup - grape tomatoes, rinsed
10-15 - tortilla chips
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Heat a medium non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add eggs, tomatoes, and pinto beans. Cook for 3-4 minutes mixing often. Add shredded cheese and season to taste with salt and black pepper. Cook until cheese has melted. Remove eggs from pan.

2. Add 1/4 cup Pastamore Bruschetta Tapenade and tortilla chips to pan over medium-low heat. Mix well and cook until warm.

3. Plate chips and top with cooked eggs.

Ruby Red Grapefruit Shrimp with Linguini

Have you tried our new Ruby Red Grapefruit with White Balsamic Vinegar? The vinegar has a great flavor with lots of possibilities. In this recipe, the new white balsamic vinegar is paired with our Artichoke Hearts Linguini, baby spinach, and olive oil.

Ingredients:   serves 4
1 lb - shrimp
1 12 ounce package - Pastamore Artichoke Hearts Linguini
2 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - olive oil
2 cups - baby spinach
1/4 tsp - garlic powder
To taste - salt and black pepper
As needed - water

Directions:
1. Peel and devein shrimp.

2. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke Hearts Linguini.

3. Heat large pan on the stove over medium heat. Once hot, add olive oil and shrimp. Cook for 2 minutes and flip. Season with garlic powder and to taste with salt and black pepper. Cook for 2 minutes.

4. Cook pasta until al dente and drain using a colander. Add to shrimp along with 2 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and 1/2-1 cup water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.

Avocado Salsa Garlic Fettuccine

Avocados and tomatoes pair perfectly with the taste of garlic and onion. This recipe makes use of this great combination with fresh ingredients and the strong flavors of our Pastamore Garlic with Toasted Onion Fettuccine. This dish is spiced up with our Pastamore Kettle Roasted Jalapeno Oil which can be substituted with red pepper flakes if your bottle is empty.

Ingredients:      
1 12 ounce package - Pastamore Garlic with Toasted Onion Fettuccine
1 - avocado
2 - large tomatoes
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil (or olive oil)
To taste - salt and black pepper

Ingredients:
1. Rinse tomatoes and dice into 1/4" cubes. Remove skin and seed from avocado and cut into 1/2" pieces.

2. Heat a large pot of water over high heat. Bring to a boil. Once boiling, add Pastamore Garlic with Toasted Onion Fettuccine.

3. Heat a large pan on the stove over medium heat. Once hot, add the Pastamore Kettle Roasted Jalapeno Oil and tomato. Cook until tomatoes are tender, stirring often.

4. Cook pasta until al dente. Drain using a colander keeping 1/2 cup of the pasta water. Combine the pasta with water and tomatoes into one pot. Mix well and season to taste with salt and black pepper. Add avocado and mix.

5. Serve and enjoy.