Thursday, February 27, 2014

Pasta Mix & Match #4

This is another in our series of ‘mix & match’ ideas for making great and fun meals with your Pastamoré flavored pasta.  As always, remember the mix and match concept:  you can change any aspect of this to your liking or even to what you have in your fridge at the time.  Obviously other seafood combos will work: clams, mussels, scallops, tilapia, etc.  We went with a 50/50 ratio of Meyer Lemon Oil to regular olive oil as we did not want the lemon flavor to overpower, but you may find a different proportion to work better.

While this combo will work great with most of our pasta, for this we chose our Thai Citrus, which has an orange and ginger flavor profile.  Here are a few others which we recommend highly:

Combine shrimp, crab, tomato and garlic in a small bowl.  Drizzle both oils over the mixture along with the salt & pepper.  Mix thoroughly and refrigerate for at least one hour to meld flavors.  Allow to come to room temperature before serving.

Cook pasta to al dente according to instructions on package and strain.  Divide pasta into four pre-heated individual pasta bowls.  Spoon seafood/tomato mixture evenly over each pasta dish.  Sprinkle with Parmesan and serve.

Serves four as an entrée.

Monday, February 10, 2014

Basil Parmesan Oven-Grilled Flatbread

Here is a simple idea to be used as a snack or as a side to soup or salad.  Prepared flatbreads are more common these days in higher end grocery stores, and you can also use pitas or 'naan' for this recipe.

This recipe demonstrates the use of our Basil Parmesan Oil, but any of our oils will do, especially our Pastamoré Rosemary with Roasted Garlic or our Pastamoré Meyer Lemon Olive Oil. 


  • one package flatbread
  • a leafy herb such as Italian parsley, cilantro or basil, chopped & to taste
  • Pastamoré Basil Parmesan Dipping Oil
  • course sea salt, to taste
  • freshly ground pepper, to taste
Preheat oven to 350°. Using a purchased flatbread or ‘naan’ (pictured is a Safeway brand), drizzle/brush a small amount of Pastamoré Basil Parmesan Oil over the surface. If you have a leftover herb in the fridge, chopped and sprinkle on top (we used Italian parsley here). 

For more richness add a generous sprinkle of Parmesan. Last, add a pinch of course salt for texture and flavor, and a grind of black pepper. Bake for 10 to 12 minutes until golden. Cut into random triangles and serve.