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
crunchy sprouts or raw grabanzo beans
small cherry tomatoes
Chopped cilantro or basil
Other salad ingredients you love (nuts, lettuce, carrots, pomegranate seeds, etc)


Organic Olive Oil
Good balsamic
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

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    Cast Iron Eggs


    3 eggs
    1 tablespoon Olio Beato Organic Oil

    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 organic olive oil
    1 Tsp red wine vinegar
    3 T Dijon mustard
    Salt and pepper to taste
    1 C broad leaf herbs (basil, parsley, oregano, etc.)
    salt, pepper