The Recipe is Simple, with Bertolli Olive Oil

Does anyone else automatically default to a gorgeous, simple Italian pasta dish when entertaining? Limited ingredients (so cost effective!), celebrating fresh produce, quick to whip up and filling- it seems a no brainer.

When asked to have a play in the kitchen with Bertolli Olive Oil, the recipe I was provided with captured all of the above things I love about Italian cooking- it was simple, easy and heralded fresh produce and quality ingredients; including the olive oil itself of course.

Bertolli, the worlds top selling olive oil brand, have recently launched a newly designed range of bottles. A perfect fit, considering I had just moved into my new house and was cooking in a new kitchen- a new, fresh bottle of Bertolli olive oil for the new, fresh Foodie Melbourne kitchen. The new bottle celebrates Bertollis’ birthplace in Italy, Lucca, with the oval shape of the bottle representing the city’s oval square. Combining a modern and a retro look, a nod to the past and the present, the bottle is simple just like the companies core value: Simplicity.

As was this delicious recipe, Chilli Cherry Tomato Pasta. Easy enough to whip up on a weeknight, but gorgeous enough to use for when guests are over. I hope you enjoy cooking this meal as much as I did!

Have a delicious (pasta filled) day,
Foodie Melbourne

CHILLI CHERRY TOMATO PASTA 
 
INGREDIENTS
375g fresh pasta
6 tablespoons (90ml) Bertolli extra virgin olive oil
350g cherry tomatoes, halved
2 cloves garlic finely chopped
1 fresh chilli finely chopped
1 handful fresh basil chopped
Salt, to taste
Fresh shaved Parmigiano, for serving
 
 
DIRECTIONS
  1. Fill a medium-sized saucepan with water and bring to a boil over high heat. Add 1tbsp Bertolli and a big pinch of salt. Add fresh pasta and boil for 3 minutes
  2. Meanwhile, heat 5tbsp Bertolli in a shallow pan over medium heat. Add garlic and chilli, and heat until softened (but not browned)
  3. Add cherry tomatoes and a few pinches of salt. Stir until tomatoes start to burst.
  4. While the tomatoes soften, drain pasta in a colander
  5. Add the fresh chopped basil leaves to the pan, with a pinch of salt
  6. Add pasta to pan, and stir through until evenly coated in sauce
  7. Plate immediately and top with shaved Parmigiano to taste
  8. Take photo and upload to Instagram. Caption ‘The Recipe Is Simple #Bertolli’

PLEASE NOTE: Foodie Melbourne cooked this dish as part of a sponsored collaboration with Bertolli Olive Oil, but all opinions are genuine.

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