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4 Days of Free shipping... Black Friday - Cyber Monday.

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Here's some great gift ideas below:

 

You can mix and match any balsamic vinegar and olive oil, in these gift boxes in 

12.7 oz. or 6 oz bottles. 

Or maybe you want to order the Monthly Recipe Box?  

It comes in a box with product for the seasonal recipe and includes the recipe.  It can be easily wrapped for that special chef in your life....

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Bon Apetite!

Rosemary Lemon Pepper Linguini with Tuna Meatballs

What better to combine with a wild pasta then an out of the ordinary meatball? This recipe combines our Pastamore Gluten-free Lemon Pepper Linguini with tuna meatballs. The meatballs can be made in two ways, either in the food processor or simply mixed together in a bowl. The food processor will give a tighter texture that you might expect with a regular meatball while the other may end up looking a little free form. Either way, this recipe combines great flavors for a nice change of pace.

Ingredients:
1 12 oz package - Pastamore Gluten-free Lemon Pepper Linguini
2 5 oz cans - tuna, in water
1/2 cup - bread crumbs
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 - egg, lightly beaten
1/8 tsp - black pepper
1/4 tsp - salt

1. Preheat oven to 400ºF. While oven is heating, drain tuna and combine in mixing bowl or processor with egg, bread crumbs, black pepper, and 1/2 Tbsp Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix until all ingredients are evenly incorporated. Lightly grease a baking dish and form tuna into balls. Place into oven and cook until internal temperature of 135ºF is reached.

2. While meatballs are cooking bring a large pot of water to a boil. Add the Pastamore Gluten-free Lemon Pepper Linguini and cook until al dente. Drain using a colander and rinse throughly. Return to the pot and mix in the remaining Pastamore Roasted Garlic with Rosemary Dipping Oil.

3. Season the pasta to taste with salt.

4. Plate the pasta and top with the tuna meatballs.

Cranberry Walnut Harvest Orzo

Thanksgiving is just around the corner and fresh cranberries are popping up in grocery stores. Our Pastamore Harvest Orzo is a great match for all of the classic fall flavors. Cranberries with only a little bit of sweetness makes for a great and unexpected sauce. This dish is topped off with toasted walnuts for some nice texture.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 cups - fresh cranberries
2 oz - toasted walnut pieces
3 cloves- garlic
1/2 - medium yellow onion
2 tsp - fresh sage, finely diced
1 Tbsp - butter
1 cup - orange juice
1 cup - water
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. Chop onion into 1/4" x 1/4" pieces, mince garlic, rinse the cranberries, and finely dice the fresh sage. Heat a pot on the stove over medium-medium high heat. Once hot, add the butter and onion. Cook for 3-4 minutes and then add the cranberries. Cook until the cranberries have split (5 minutes), and add the garlic and cook until fragrant. Next, add the water and orange juice. Bring to a boil and reduce to a simmer.

3. Add the Pastamore Harvest Orzo to the pot of boiling water. Cook until al dente. Drain using a colander.

4. Season the cranberry sauce with salt and black pepper. Add the minced sage and mix well.

5. Plate the orzo, top with the cranberry sauce, and top with the toasted walnut pieces.

Italian Penne with Tomato Spinach Cream Sauce

It sure looks like a penne kind of week, and with the weather getting colder what better than a hearty, creamy sauce. This recipe uses our Pastamore Italian Herb Penne with tomatoes, spinach, and milk. Cream sauces can be difficult as if not tended to properly can break and separate. Follow this link for some tips on ho to keep your cream sauce in tip top shape. The more fat in the dairy the easier it will be to cook, but with care lower fat milk can be used.

Ingredients:
1 12 oz package - Pastamore Italian Herb Penne
12 oz - milk
1 large - tomato
1 cup - baby spinach
1 Tbsp - butter
To taste - salt and black pepper
As garnish - parmesan cheese

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse tomato and dice into 1/4" cubes.

2. While the water is heating, place a large frying pan on the stove over medium heat. Once hot, add the  butter and tomatoes. Cook for 3-4 minutes and then slowly add the milk. Reduce heat to medium-low, and reduce.

3. Add the Pastamore Italian Herb Penne to the boiling water. Cook until al dente and drain using a colander. Return to the stove over medium low heat.

4. Season the sauce to taste with salt and black pepper. Turn off the heat and add the baby spinach. Stir for one minute and add to the pot with the pasta.

5. Mix well and adjust seasoning as needed. Plate and top with parmesan cheese as garnish.

Basil Parmesan Italian Herb Penne

Sometimes our pastas and oils are just meant to be together. In this case, our Pastamore Italian Herb Penne pairs perfectly with our Pastamore Basil Parmesan Dipping Oil. This is another quick and easy meal that packs a serious amount of flavor. The fresh tomato added to this dish does a great job of cutting through the richness of the oil and ground beef by adding in some freshness and acidity.

Ingredients:
1 lb - ground beef, 85/15 or leaner
1 12 oz package - Pastamore Italian Herb Penne
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
2 - medium tomatoes
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While the water is heating, place a large frying pan on the stove over medium-high heat. Once hot, add the ground beef and cook to an internal temperature of 165ºF. Season to taste with salt and black pepper.

3. Once the water is boiling, add the Pastamore Italian Herb Penne and cook until al dente. Drain using a colander, and return to the stove over medium-low heat. Rinse tomatoes and chop into 1/4" cubes.

4. Use a slotted spoon to add the ground beef to the pasta. Add the Patamore Basil Parmesan Dipping Oil and tomatoes to the pasta. Stir well. Season to taste with salt and black pepper. Heat until warm.

5. Serve and enjoy!

Harvest Orzo with Sweet Potato

What better time of year to cook up some Pastamore Harvest Orzo than during harvest time? This recipe combines these great fall flavors with sweet potatoes and a great splash of lemon flavor. This dish would work great as a side or a light entree. Try adding some chopped or shredded turkey for something a little heavier. This recipe would also be great with our Pastamore Gluten-free Sweet Potato Orzo.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 - medium sweet potatoes
Juice of 1/2 lemon
Zest of 1/2 lemon
2 Tbsp - Extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Bake sweet potatoes via preferred method (oven or microwave). Place to the side and allow to cool.

2. Heat a large pot of water on the stove over high heat. Once the water is boiling add the Pastamore Harvest Orzo. Cook until al dente. Drain using a colander and return to the cooking pot over medium heat.

3. Slice the sweet potatoes in quarters vertically and then chop into 1/2" wide pieces.  Add to the orzo along with the extra virgin olive oil. Add the juice of 1/2 lemon and heat until warm.

4. Season to taste with salt and black pepper. Plate the pasta and top with lemon zest. Serve and enjoy!