Tuscan Herb Oil - Basil, Rosemary, Thyme, Tarragon

Taste: Bold and herbaceous.

Indulge in the herbaceous, aromatic blend of basil, rosemary, thyme, and tarragon along with the grassy notes of this high quality Italian extra virgin olive oil.

How to Enjoy: 

• Creating a dressing to toss with pasta salad, green salad, and potato salad.
• Roasting vegetables or potatoes.
• Finishing grilled steak, chicken, or seafood.

Featured Recipe: 

Bucatini With Amatricana Sauce

Serves 8, Prep Time - 10 minutes, Cook Time - 45 minutes
Recipe courtesy of Olivelle

Ingredients-

• 1lb Bucatini Pasta

• 1 Pasta Rocks

• 2 Tbsp Tuscan Herb Infused Olive Oil

• 1 Small Yellow Onion, small dice

• 5 oz Pancetta

• 2 Cloves Garlic, minced

• ½ cup White Wine

• 28oz can Diced Tomatoes

• ¼ cup Bruschetta Italian Dried Herb Blend

• 1 tsp Smokey Bacon Sea Salt

• ½ cup Parmesan, finely grated, plus more to finish

• 1 Tbsp Parsley

Directions-

1. Bring 4 quarts of water to a boil. Season with 1 Pasta Rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.

2. Meanwhile in a large saute pan heat the olive oil over medium high heat. Add the onion and saute until translucent, about 5-6 minutes.

3. Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.

4. Add white wine and Bruschetta. Cook until wine reduces by half, about 4-5 minutes.

5. Add tomatoes and sea salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.

6. Finish sauce with parmesan cheese. Add bucatini to the saute pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.

7. Serve with fresh parsley and a sprinkle parmesan.