Tomatoes
Whole Peeled
Products
RECIPES
- BRUSCHETTA
BRUSCHETTA
INGREDIENTS:
- 2 cans (400g) Molinera Peeled Tomatoes
- 2 cloves garlic, minced
- ¼ cup Molinera Extra Virgin Olive Oil
- 1 tsp. Molinera Balsamic Vinegar
- Sprig of basil leaves, chopped
- Salt and pepper
- French bread or baguette, 9-10 slices
PROCEDURE:
- Drain and roughly chop the peeled tomatoes and place them in a bowl. Add the garlic, 1 tbsp. extra virgin olive oil, and balsamic vinegar. Mix to combine.
- Toss in the basil, and season with salt & pepper. Add more salt and pepper according to your taste.
- Lightly coat the French bread slices with extra virgin olive oil, and toast until golden brown.
- Use a spoon to gently top the toasted bread with the tomato mixture. Drizzle with the remaining extra virgin olive oil.
RECIPES
- SUN-DRIED TOMATO PASTA
SUN-DRIED TOMATO PASTA
INGREDIENTS:
- 1⁄4 kilo angel hair pasta
- 6 tbsp. Molinera Extra Virgin Olive Oil
- 1 tbsp. Molinera Pomace Olive Oil
- 2 cloves garlic, sliced
- 1⁄4 cup chopped onions
- 2 tsp. salt
- 1 tsp. pepper
- 2 tsp. Molinera Capers
- 5 pcs. Molinera Sundried Tomatoes, cut in strips
- 1 cup fresh basil leaves
- 1 cup grated Parmesan cheese
PROCEDURE:
- Boil pasta in salted water with a tablespoon of pomace olive oil to prevent the noodles from sticking together. Cook “al dente” then drain.
- In a skillet, cook garlic in extra virgin olive oil until lightly browned. Add the chopped onions.
- Add capers and sundried tomatoes.
- Remove pan from heat and add the cooked pasta. Toss to coat with the sauce.
- Transfer to a platter and top with basil leaves and grated parmesan cheese.
TIP:
Sundried tomatoes require very little cooking so there is no need to heat them for a long time in the pan. This recipe will also work with other types of pasta like spaghetti, capellini, penne or fettucine.