No Cook Tomato Sauce

  • 2 lb. heirloom tomatoes (about 3 large or 4 medium), cored and cut into 1/2-inch dice (about 4 cups)
  • 1/2 cup Olio Beato extra-virgin organic olive oil
  • 1/3 cup roughly chopped fresh basil
  • 1 tsp. chopped fresh garlic
  • 1/4 tsp. freshly ground black pepper; more to taste
  • 1 Tbs. coarsely chopped fresh thyme (or 1 tsp dried thyme)
  • Pinch crushed red pepper flakes (optional)
  1. Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.
  2. Toss the sauce with just-cooked Cavatappi pasta. Adjust the seasoning to taste with salt and pepper.
  3. Add 1 cup grated Parmigiano-Reggiano.

This is even better the next day.

Chopped Salad

  • Red, green, yellow, orange peppers
  • Kirby cukes
  • jicama
  • crunchy sprouts or raw garbanzo beans
  • small cherry tomatoes
  • Chopped cilantro or basil
  • Other salad ingredients you love (nuts, lettuce, carrots, pomegranate seeds, etc)


  • Organic Olive Oil
  • Good balsamic vinegar
  • Dijon Mustard
  • Salt & pepper

Pasta con Pescespada (Pastas with Swordfish)

  • 6-8 dozen fresh sardines, gutted, de-boned, and head, tail and fins removed, OR 4 cans Portuguese sardines packed in water
  • 2 cups green tops from fennel bulbs, plus teaspoon crushed fennel seed
  • 1 medium onion, chopped
  • 6 anchovy fillets, chopped
  • 2 tablespoons currants
  • 2 tablespoons pinoli (pine nuts)
  • 1 packet ground saffron or small tube saffron threads
  • 1 quarter cup Olio Beato extra virgin organic olive oil
  • 1 pound bucatini or perciatelli
  • 1 cup breadcrumbs
  • salt, pepper

NY Potato Salad

  • 1 lb new potatoes boiled in simmering water cut in bite sized pieces
  • 2 T finely diced onions
  • 1 T finely chopped garlic
  • 4 T Olio Beato Organic Olive Oil
  • 1 Tsp red wine vinegar
  • 3 T Dijon mustard
  • Salt and pepper to taste
  • 1 C broadleaf herbs (basil, parsley, oregano, etc.)

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