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.
Servings: 4
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.
Notes
Leftover Pasta Sauce: Store leftover sauce in the fridge covered for up to 3 days. Portion and freeze in Ziploc bags or Tupperware for longer storage. The leftover pasta should be enough for another 4 servings with the pasta water added. Leftover pasta sauce can also be used to make Pasta Pitas with Provolone Cheese on top.
Spaghetti & Meatballs: Meatballs can be added into the pasta sauce from frozen, during the last 30 minutes of simmering. Use Oliveit Meatballs, which are phenomenal with this Olive & Parmigiano Pasta Sauce. 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.