A Quick Infusion of Herb and Garlic Pasta

I’m always researching ways to use our delicious Galilee Green Extra Virgin Olive Oil (GGOO). While it’s easy to just ‘pour it on’, using it as a base for additional flavors is one of our favorite ways to enjoy it.

It’s possible to infuse GGOO with herbs and garlic, the long way. Place it in a bottle together with your choice of flavors, seal it and let it sit in a cool, dark place for a couple of weeks. I want to try doing that and will share my experience when I do.

But in the meantime, quick, easy and immediate, is my goal.

This quick method of infusing GGOO with extra flavor only took a few minutes and it tasted really great.

You can use this oil on anything! We ate it with noodles and fresh tomatoes. But you could strain the herbs and garlic, save them and put aside, then use the strained oil to coat your vegetables or potatoes, roast them, then toss back in the strained herbs and garlic just before serving. Yum!

Herb and Garlic Pasta

Ingredients

Use Fresh Herbs for Best Flavor

• 4 tbsp Galilee Green Extra Virgin Olive Oil (GGOO)
• 4 cloves minced garlic
• 4 tbsp fresh chopped basil (or fresh herb of your choice)
• 1 cup diced tomatoes
• pasta for 2 servings
• 1 tbsp of fresh chopped parsley or 1 teaspoon of dried parsley
• salt and pepper to taste

Directions

1. Boil and drain pasta. Set aside.
2. Heat GGOO in a skillet on medium heat.
3. Add garlic and herbs and lower flame.
4. Stir and cook until garlic has lightly browned.
5. Toss oil and herb mix into pasta together with chopped tomatoes and parsley.
6. Add salt and pepper to taste and/or a little Parmesan cheese.

Enjoy!