There is nothing better than good pasta accompanied by a good sauce. And if the combination occurs between Pastas Romero and Aceites La Española, we are facing a delicious dish capable of satisfying even the most demanding palates.
Below, we present some very easy and quick recipe ideas that you can prepare with the products of both brands:
Firstly, we present an ideal recipe for these hot days:
Casarecce with green asparagus, rocket, tomato and parmesan cheese.
The ingredients you will need are:
- 320 g Pastas Romero Casarecce pasta
- 1 chicken stock cube (to boil the pasta)
- La Española Extra Virgin Olive Oil
- 250 g of green asparagus
- 500 g of cherry tomatoes
- 80/100 g of parmesan cheese shavings
- 50 g of rocket
- Vinegar
Preparation steps:
- First, chop the asparagus and tomatoes and put the pasta on to boil. In the case of Casarecce, the cooking time is 9 minutes.
- Meanwhile, cook the vegetables — in this case the green asparagus and cherry tomatoes — and add the mixture to the already prepared pasta.
- Once it has cooled, add the rocket and parmesan cheese to taste, and dress with La Española Oil.
Secondly, for those who love spicy food, we present:
Spaghetti “Aglio e Olio”
The ingredients you will need are:
- 320 g of Pastas Romero classic Spaghetti
- 4 tablespoons of La Española extra virgin olive oil
- 4 cloves of garlic, minced
- 1/2 – 1 teaspoon of La Española spicy oil
- Salt and pepper to taste
- Fresh chopped parsley, for garnish (optional)
Preparation steps:
- Bring water to a boil with salt in a large pot. When the water boils, add the pasta and cook it according to the packet instructions.
- While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add the minced garlic and cook for a few minutes, until golden and fragrant.
- Add the prepared spicy oil to the pan and mix well with the olive oil and garlic.
- Drain the pasta and add it to the pan with the spicy oil. Mix well so that the pasta is impregnated with the flavours.
- Season with salt and pepper to taste and serve immediately, garnishing with fresh chopped parsley if desired.
And finally, truffle lovers, this one is for you!
Pasta with Truffle Oil Sauce
The ingredients you will need are:
- 400 g of Pastas Romero ridged pluma egg pasta
- 2 tablespoons of La Española truffle oil
- 2 cloves of garlic, finely minced
- 100 g of grated parmesan cheese
- 1 tablespoon of butter
- Salt and pepper to taste
- Fresh chopped parsley for garnish
- Optional: fresh truffle slices for garnish
Preparation steps:
- In a large pot, boil water with salt. Add the pasta and cook according to the packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water.
- For the sauce, in a large frying pan, heat the butter over medium heat. Add the minced garlic and cook until fragrant and lightly golden, about 2 minutes.
- Reduce the heat to low and add the cooked pasta to the pan with the garlic. Add the truffle oil and mix well to coat all the pasta. If the pasta is too dry, add a little of the reserved cooking water to obtain the desired consistency.
- Then, add the grated parmesan cheese and mix well until melted and integrated with the pasta. Season with salt and pepper to taste.
- And to finish, serve the pasta hot, garnished with fresh chopped parsley and, if desired, a few slices of fresh truffle on top for an extra touch of flavour.
These are three of the ideas we propose for you to prepare at home with the products of Pastas Romero and Aceites La Española. As you have seen, they are simple and quick recipes to prepare, but with exquisite results that will surprise your guests or simply allow you to enjoy a delicious meal any day of the week. We encourage you to try them and experiment with different ingredients to make your own versions. Bon appétit!
