Evo Recipes

Spaghetti ajo, ojo e peperoncino

Spaghetti ajo, ojo e peperoncino

Your special pasta - Spaghetti garlic, extra virgin olive oil and chilly pepper WHAT YOU NEED: 1 KG OF SPAGHETTONI 1 MIX "AJO E PEPERONCINO" 8 SPOONS OF INTENSE EXTRA VIRGIN OLIVE OIL (ASCOLANA MANNELLI)  HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the MIX "AJO E PEPERONCINO". - Drizzle with 8 table spoons of intense extra virgin olive oil like Ascolana Mannnelli.   

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Penne with tuna sauce

coloured pasta fish pasta Pasta sauces tuna tuna cream

Penne with tuna sauce

Your special pasta WHAT YOU NEED: 400 GR PENNE PASTA 1 JAR OF TUNA RAGU' FINISHING WITH MEDIUM EXTRA VIRGIN OLIVE OIL (CAROLINO)  HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the tuna sauce. - Drizzle with medium extra virgin olive oil like Carolino.  

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Maccheroni with lamb ragu'

coloured pasta pasta Pasta sauces RAGU'

Maccheroni with lamb ragu'

Your special pasta  WHAT YOU NEED: 500GR OF TUSCAN MACCHERONI 1 JAR OF LAMB RAGU' SAUCE FINISHING WITH MEDIUM INTENSE EXTRA VIRGIN OLIVE OIL (ABBRACCIO DOP) PARMIGIANO CHEESE HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the lamb ragu' sauce. - Drizzle with intense extra virgin olive oil like Abbraccio DOP. - Add parmigiano cheese      

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Spaghetti with colatura di alici

Spaghetti with colatura di alici

Your special pasta WHAT YOU NEED: 350 GR SPAGHETTI PARSLEY 1 MIX GARLIC AND CHILLI "AJO E PEPERONCINO" 8 SPOONS OF DELICATE EXTRA VIRGIN OLIVE OIL (CICCOLELLA FARESSE) 4 SPOONS OF ANCHOVY COLATURA 2 ANCHOVY FILLETS IN CANTABRICO HOW TO:  - Bring a large pot of salted water to a boil.  - Add pasta, and cook until al dente.  - Drain pasta, and toss it in a serving bowl with the mix garlic and chilli, 4 table spoon of anchovy colatura and 2 anchovy fillets in cantabrico.  - Drizzle with 8 spoons of delicate extra virgin olive oil like Ciccolella faresse.    

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Polenta and cheeses

Polenta and cheeses

Your special main meal WHAT YOU NEED: 1 TRUFFLE POLENTA BAG 2 CHEESES: AS BLUE CHEESE AND TOMA INTENSE EXTRA VIRGIN OLIVE OIL HOW TO: - Bring a large pot of salted water to a boil.  - Add the truffle polenta, and cook for 15 min.  - Drizzle with intense extra virgin olive oil. - Add blue cheese and toma cheese

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