What are the best dishes to cook using extra virgin olive oil?
Cook using Extra Virgin Olive oil, the healthier option
Extra virgin olive oil is a healthier option for cooking because it is less processed and contains more antioxidants and other beneficial nutrients compared to other types of cooking oils. When cooking with olive oil, it is best to use it over medium heat to prevent it from smoking or burning. This will help to preserve the flavor and health benefits of the oil. Overall, olive oil is a versatile and healthy cooking oil that can be used in a variety of dishes.
Here are some ideas for dishes that you can make with extra virgin olive oil:
Pasta: Use extra virgin olive oil to sauté garlic and onions for a flavorful pasta sauce. You can also use it to toss cooked pasta with herbs and grated cheese.
Here are some of our favorite olive oil pasta dishes
Aglio e Olio
This is a classic Italian pasta dish made with spaghetti, garlic, red pepper flakes, and olive oil. It’s a simple but flavorful dish that can be made in under 30 minutes. Here’s how to make it:
Ingredients:
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes.
- Drain the spaghetti and reserve about 1 cup of the pasta water.
- Add the spaghetti to the skillet with the garlic and olive oil and toss to combine. If the pasta seems dry, add a splash or two of the reserved pasta water.
- Season the pasta with salt and freshly ground black pepper to taste.
- Divide the pasta among plates, sprinkle with chopped parsley and grated Parmesan cheese (if using), and serve hot.
Spaghetti alle Vongole
This is a popular Italian pasta dish made with spaghetti, clams, garlic, red pepper flakes, white wine, and olive oil. The clams are cooked in a flavorful broth made with olive oil, garlic, and white wine. Here’s how to make it:
Ingredients:
- 1 pound spaghetti
- 2 pounds fresh clams, scrubbed and rinsed
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
- Lemon wedges, for serving (optional)
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes.
- Add the clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams have opened, about 5-7 minutes. Discard any clams that do not open.
- Use tongs to transfer the cooked spaghetti directly from the pot to the skillet with the clams and garlic. Toss to combine.
- If the pasta seems dry, add a splash or two of the reserved pasta water.
- Season the pasta with salt and freshly ground black pepper to taste.
- Divide the pasta and clams among plates, sprinkle with chopped parsley and serve with lemon wedges (if using).
Pesto Pasta
Pesto is a sauce made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. When tossed with pasta, it makes for a delicious and satisfying meal.
Here’s how to make it:
Ingredients:
- 1 pound spaghetti
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions.
- While the pasta is cooking, prepare the pesto sauce. In a food processor, pulse the basil, pine nuts, Parmesan cheese, and garlic until finely chopped.
- With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined. Season with salt and freshly ground black pepper to taste.
- Drain the spaghetti, reserving about 1/2 cup of the pasta water.
- Add the spaghetti to a large bowl and toss with the pesto sauce. If the pasta seems dry, add a splash or two of the reserved pasta water to loosen the sauce.
- Serve hot, garnished with additional Parmesan cheese and basil leaves, if desired.
Spaghetti Carbonara
Traditional Spaghetti Carbonara is made with pancetta or bacon and doesn’t use olive oil, but you can use extra virgin olive oil as a healthier alternative to the traditional recipe. Here’s how to make Spaghetti Carbonara with extra virgin olive oil:
Ingredients:
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 4 large egg yolks
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions.
- While the pasta is cooking, in a large skillet, heat the olive oil over medium heat.
- In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, salt, and freshly ground black pepper.
- Drain the spaghetti, reserving about 1/2 cup of the pasta water.
- Add the spaghetti to the skillet with the olive oil and toss to coat evenly.
- Remove the skillet from heat and quickly add the egg mixture, tossing the spaghetti rapidly to coat the strands evenly.
- If the pasta seems dry, add a splash or two of the reserved pasta water to loosen the sauce.
- Season with additional salt and freshly ground black pepper to taste.
- Serve hot, garnished with additional Parmesan cheese and chopped parsley, if desired.
Using extra virgin olive oil instead of pancetta or bacon gives the dish a different flavor profile, but it’s still delicious and creamy. The olive oil adds a healthy fat to the dish and the combination of egg yolk and cheese creates a rich and indulgent sauce. Enjoy!
Spaghetti with Roasted Tomatoes and Garlic
This is a simple pasta dish made with spaghetti, roasted cherry tomatoes, garlic, and olive oil. The roasted tomatoes add a sweet and savory flavor to the dish, while the garlic and olive oil create a flavorful sauce.
Grilled Meats: Brush some extra virgin olive oil over your grilled meats to keep them moist and add flavor. You can also use it as a marinade for chicken or steak.
Roasted Vegetables: Drizzle some extra virgin olive oil over your favorite vegetables and roast them in the oven. The oil will help the vegetables caramelize and add flavor.
Baked Goods: Extra virgin olive oil can be used in place of butter or other oils in baked goods. It adds a rich flavor and can help keep baked goods moist.
Salad Dressings: Extra virgin olive oil makes a great base for homemade salad dressings. Mix it with vinegar or lemon juice, herbs, and seasonings to make a delicious dressing for your favorite salad.
Dips: Mix extra virgin olive oil with herbs and spices to make a flavorful dip for vegetables or bread.
Overall, the best dishes to cook using extra virgin olive oil are those that benefit from its rich, fruity flavor and healthy properties. Use it to add flavor to salads, roasted vegetables, pasta, grilled meats, baked goods, and dips.
