When the workday ends who wants to fuss in the kitchen- even if the recipe is supposed to be simple. But you need to make something so these three recipes are quick, with just three ingredients (that you might even have on hand!) you can create delicious, simple dishes that are sure to please the family and friends around your table — and give you more time to spend enjoying one another’s company.
By roasting the eggplant whole, you’re left with a silky, creamy interior that’s perfect for spooning over pasta, stirring into rice or simply serving on toast (olive oil and garlic give it just the right amount of bright flavor).
- 1 medium globe eggplant
- 2 cloves garlic, cut into slivers
- ¼ cup Bertolli® Extra Virgin Olive Oil, plus more for drizzling
- sea salt and freshly ground black pepper
- Set a rack in the middle of the oven and line with foil. Preheat the oven to 350°F.
- Wash and dry the eggplant. Using a sharp knife, pierce the eggplant on all sides and insert garlic slivers — although how much garlic you add is up to you.
- Rub the whole eggplant with the ¼ cup of Bertolli Extra Virgin Olive Oil and place on the foil-lined rack. Bake until eggplant is very soft, approximately one hour.
- Using tongs, carefully remove eggplant from the oven and place on a cutting board. Let it cool slightly, then cut the eggplant in half, top with a drizzle of Bertolli Extra Virgin Olive Oil and season to taste with salt and pepper.
- 2 pints cherry or grape tomatoes, washed
- ½ cup Bertolli® Extra Virgin Olive Oil
- sea salt
- freshly ground black pepper
- 1 box pasta of choice (spaghetti works well!)
- Preheat the oven to 350°F.
- In a medium-size bowl, combine tomatoes and Bertolli Extra Virgin Olive Oil. Place tomatoes in a 9 x 13-inch baking dish or sheet pan. Season with salt and pepper to taste, plus any additional seasonings you like (dried basil and oregano work nicely).
- While tomatoes are baking, cook pasta according to package directions and return to pot.
- Bake until most of the tomatoes have burst and are soft and juicy, around 30 minutes. Once the tomatoes are done, add them and all their juices to the pot and stir into pasta. Add more olive oil, salt and pepper to taste. Serve immediately.
Olive Oil Gelato Sundae
- chopped walnuts
- vanilla gelato
- Bertolli® Extra Virgin Olive Oil
- sea salt
- Heat a non-stick pan over medium heat. Add walnuts in a single layer and toast, stirring frequently, until walnuts start to brown; approximately 5 minutes.
- Top a scoop of vanilla gelato with cooled toasted walnuts, a drizzle of Bertolli Extra Virgin Olive Oil and a small pinch of sea salt. Serve immediately.