This Pan Olive & Parmigiano Spaghetti, rich with the aroma of Olives, Parmigiano, and fresh Herbs, is pure Sunday comfort, filling the home and belly with warmth. For this recipe, we unite two previously crafted essentials. Our savory Oliveit Meatballs, and the unforgettable aroma and flavor of Olive & Parmigiano Pasta Sauce, into one amazing meal. Whether you’re serving it family-style or plating it for guests. This recipe delivers a deeply flavorful, one whiff, you know it’s a meaty pasta bliss, making you do the Italian Kiss.
Pan Olive & Parmigiano Spaghetti Ingredients
Olive & Parmigiano Pasta Sauce, Spaghetti, Water & Sea Salt. Optionally with Oliveit Meatballs.
Olive & Parmigiano Pasta Sauce
This Olive & Parmigiano Pasta Sauce is prepared first and takes about 2 hours and 20 minutes or longer. Once this is prepared, it sits on the back of the stove. Waiting for a portion to be scooped out and combined with Spaghetti & Salted Pasta Water in a pan to thicken the sauce, creating a Pan Spaghetti.
Meatballs
Add Meatballs into the pasta sauce from frozen, during the last 30 minutes of simmering. The ones below are the Oliveit Meatballs, which are phenomenal with this Olive & Parmigiano Pasta Sauce. Elevating the Olives & Parmigiano Flavor. Other meatballs that can be used is the Italian Meat mix or store bought Italian sausages with the skin removed and portioned into 1 Tbl Meatballs and even just store bought meatballs.
How to Boil Spaghetti
Fill a large Pasta Pot with 16 Cups of Water & 2 Tbl of Sea Salt for 400-500g of Spaghetti. Set over max heat and once boiling add the spaghetti to the pot. Mix the spaghetti around until it comes back to a boil, and every so often during cooking. Cook for 13–15 minutes, or until the pasta is al dente.
How to make Pan Spaghetti
Pan Spaghetti is a vibrant spaghetti dish where you toss freshly cooked pasta directly from the pot into a pan with a portion of pasta sauce. Add salted pasta water to adjust the sauce’s consistency, then vigorously mix the spaghetti with tongs. This action releases starches from the pasta, which bind with the sauce and thicken the pasta water slightly, creating a creamy, luxurious mouthfeel.
Once the Pasta Sauce is done and the Spaghetti is boiling in Salted Water. Follow the below steps to make Pan Spaghetti.
Pasta Sauce
Just as the Spaghetti is finishing boiling. Place the amount of Pasta Sauce needed for the amount of Spaghetti you’re doing over medium heat. Use about 1/2 C per 100g of pasta, or less if you plan on serving more pasta sauce on top.
Spaghetti
Pick up all the Spaghetti from the pot and transfer to the pan with pasta sauce.
Salted Pasta Water
Add Salted Pasta Water as you see fit to achieve a thinner, smoother pasta sauce. If unsure, add a small amount, you can always add more as needed.
Mix
Vigorously mix the Pasta & Sauce to rub off the starches and thicken the sauce. Add more Salted Pasta water if needed.
Sauce Consistency
Cook longer while mixing to thicken the sauce more, or add pasta water as needed to achieve the correct consistency. The Sauce should be thickened and smooth, with a gel like consistency that adheres to the pasta and comes clean from the pan. Not Watery or so thick you can’t see any sauce.
Pan Spaghetti
Pan Spaghetti keeps it simple, just spaghetti mixed with pasta sauce and pasta water, served exactly as it is. You can plate it individually or bring the entire pan to the table, so everyone can help themselves. For those who want more, offer a pot of hot pasta sauce on the side and add meatballs if desired.
Spaghetti with Meat sauce on top
If you want Spaghetti with Meat sauce on top, then do the same thing as the Pan Spaghetti, but only use half the amount of Pasta Sauce. Once you plate the Spaghetti, add more pasta sauce to the pan to heat and ladle over top the plated Spaghetti. Or present the hot pot of pasta sauce at the table as well, for everyone to help themselves to the desired amount of pasta sauce.
Spaghetti & Meatballs
For Spaghetti & Meatballs! You can add frozen meatballs during the last 30 minutes of the pasta sauce simmering. Use either the Italian Sausage mix or the Oliveit Meatballs, pictured below. Optionally use store bought Italian Sausage and remove the skin, portion into 1 Tbl Meatballs and freeze.
Spaghetti Side Dishes
There are a few side dishes that can be served with your Pan Olive & Parmigiano Spaghetti or Spaghetti & Meatballs. Some ideas are below.
Spaghetti with Garlic Bread
A classic to serve with Spaghetti is Garlic Bread. This is made with a Loaf of French or Italian Bread and a Homemade Garlic Butter that is spread on and baked.
Spaghetti with a Caesar Salad
Caesar Salad is another classic side, and offers up a bright and fresh side to accompany the Spaghetti.
Spaghetti with Garlic Fingers
Garlic Fingers is like a Cheesy Garlic Bread sliced into fingers or strips and is incredibly good. Optionally, serve these with Marinara Sauce or Donair sauce on the side too.
Spaghetti with Bread Sticks
Bread Sticks or Twisty Bread is another choice that can be served on the side of a Spaghetti dish. Optionally with dipping sauce like a Marinara or a Homemade Papa John’s Special Garlic Sauce.
Equipment
- 1 Pasta Pot
- 1 Sauce Pot
- 1 Tong
Ingredients
- 1 portion Olive & Parmigiano Pasta Sauce - Prepared in advance
- 400-500 g Spaghetti
- 16 C Water
- 2 Tbl Sea Salt
Instructions
- Pasta Sauce: Prepare the Olive & Parmigiano Pasta Sauce. Once done, set on the back burner off heat.
- Pasta: Place the Pasta Pot with Water & Salt over max heat to bring to a boil. Add the Spaghetti and mix until it comes back to a boil. Mix every so often for 13–15 minutes or until the Pasta is al dente.
- Pan Spaghetti: Just as the Pasta is almost done, add the desired amount of Pasta Sauce to the pan over medium heat, or about 2 to 2 1/2 C of Pasta Sauce for 400-500g of Pasta.Pick up the Spaghetti with tongs and transfer directly to the pan with the Pasta Sauce and any carry over water. Once all the Spaghetti is added, add about 1/2 C of Pasta Water and vigorously mix the Spaghetti and Sauce. You're looking for the Sauce to thicken to a creamy, smooth texture. If it is too thick, add more Pasta Water. If it is too thin or watery, continue mixing aggressively and cooking.
- Plating: Plate the Spaghetti by picking up a good amount with tongs and transferring to the plate and twisting as you lay the Spaghetti down. Any left behind Sauce can be placed over the Spaghetti. If more Sauce is desired after all the Spaghetti has been plated. Add Pasta Sauce to the pan again to heat and ladle over the Spaghetti. Optionally garnish with Fresh Basil Leaves or Parsley, finely grated Parmigiano and Red Chili or Aleppo flakes.