Sometimes the best meals are the simplest ones — especially when they’re made with fresh, local ingredients. This colorful pasta dish comes together in minutes but tastes like something straight out of a Mediterranean kitchen.
Our friends at Olivaceto (artisan olive oils & vinegars, based right here in La Grange) recently shared this recipe on their social media, and it’s too good not to pass along! Even better — the fresh pasta featured comes from GP Italiano, another beloved La Grange favorite. You can find both set up each week at the La Grange Farmers Market (Thursdays – 7am to 1pm through October 30).
Fresh Pasta with Garlic, Peppers & Olives
Serves 2–3
Ingredients
- 1 lb fresh pasta (we used GP Italiano’s house-made semolina pasta 🍝)
- 1 tsp sea salt (for pasta water)
- 3 tbsp Olivaceto extra virgin olive oil
- 3 garlic cloves, peeled & lightly crushed
- 2 bell peppers, sliced
- ½ cup Olivaceto manzanilla olives from Spain
- ¼ cup reserved pasta water
- ½ cup Parmigiano Reggiano, freshly grated
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fresh pasta until just al dente (about 3–5 minutes).
- Meanwhile, in a skillet, warm the Olivaceto EVOO and sauté garlic until golden.
- Add peppers and cook until tender but still bright.
- Stir in the olives.
- Toss pasta directly into the pan, adding reserved pasta water to bring everything together.
- Finish with Parmigiano Reggiano and fresh basil. Serve immediately.
This dish is quick enough for a weeknight dinner but impressive enough to serve to guests. The star, of course, is the extra virgin olive oil — full of flavor, rich in polyphenols, and perfect for Mediterranean-style cooking.
👉 Want more inspiration like this? Be sure to follow https://www.facebook.com/Olivaceto/ for recipes, cooking tips, and ways to bring more flavor into your kitchen.
📍 Find Olivaceto and GP Italiano right here in La Grange — just two examples of how our local businesses make everyday meals extraordinary.