PASTA TOMATO
INSTRUCTIONS
INGREDIENTS
 Toasted Bread Crumbs (Optional)
 2 Tbsp olive oil
 1/2 cup breadcrumbs
 1/4 tsp salt $0.02
 1/2 tsp dried oregano
 Freshly cracked Pepper
PASTA WITH BUTTER TOMATO SAUCE
 8 oz. pasta
 4 Tbsp salted butter
 3 cloves garlic
 28 oz. can whole peeled tomatoes
 1/2 tsp salt (or to taste)
 Freshly cracked pepper
1. To make the toasted bread crumbs, heat the olive oil in
a large skillet over medium heat. Once the oil is
shimmering, add the bread crumbs, salt, oregano, and
some freshly cracked pepper. Cook and stir the bread
crumbs continuously until they achieve a deep golden
color. Remove them from the skillet and let cool until
ready to use.
2. To make the sauce, mince the garlic and add it to a large
deep skillet with the butter. Sauté the garlic in the butter
over medium heat for about a minute, or just until it
becomes fragrant. Add the can of tomatoes, along with
all the juices, and some freshly cracked pepper. Break
the tomatoes up into a few chunks with your spoon
(they should be soft and easily crushed).
3. Stir the ingredients in the skillet, then let it come up to a
simmer. Once it reaches a simmer, reduce the heat to
medium-low and let it continue to simmer, without a
lid, for about 30 minutes. Stir the sauce occasionally as
it simmers, breaking the tomatoes into smaller pieces as
you stir.
4. While the sauce simmers, cook the pasta according to
the package directions. Save about 1/2 cup of the
starchy cooking water before draining the pasta in a
colander.
5. After simmering for 30 minutes, the sauce should have
thickened and become slightly less acidic and slightly
more sweet. Season the sauce with a final 1/2 tsp of salt
(or to your liking). Add the cooked and drained pasta to
the sauce and toss to coat. Use some of the reserved
starchy cooking water to loosen the pasta if it becomes
too dry. Top the pasta and sauce with a generous
sprinkle of toasted bread crumbs, then serve.
 PASTA CARBONARA
INGREDIENTS
 8 ounces spaghetti
 2 tablespoons olive oil
 4 ounces turkey bacon
 6 large eggs
 1/2 cup grated Parmesan
 2 garlic cloves, finely chopped
 1/2 teaspoon salt
 1/4 teaspoon pepper
How to Make It
Step 1
Bring a large pot of salted water to boil and cook spaghetti
until just tender, about 8 minutes, or as package label
directs. Drain, transfer to a large bowl and toss with olive oil
to coat. Let cool to room temperature.
Step 2
Cook turkey bacon in a large skillet over medium-high heat
until crisp, 5 to 8 minutes. Remove bacon to paper towels to
drain. Discard all but 1 Tbsp. of fat in skillet.
Step 3
Preheat broiler to high. Whisk together eggs, Parmesan,
garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl. Pour over
spaghetti and toss to coat. Crumble bacon into bowl and mix
well.
Step 4
Place skillet on stove over medium-low heat and add egg-
and-spaghetti mixture, spreading into an even layer with a
spatula. Cook until bottom is well-browned, about 8 minutes,
sliding a spatula underneath frittata occasionally to loosen.
Step 5
Place pan under broiler and cook until top is golden and set,
about 3 minutes. Cut frittata into wedges and serve.
 MUFFIN OLIVIA

INGREDIENTS: Method:

 1/2 cup sliced pitted olives 1. Preheat the oven to 400°.

 1/2 cup chopped feta cheese 2. Combine all ingredients, stirring briefly
until just combined.
 1/2 cup finely sliced spring onion
3. Place mixture into mini muffin tins and
 1/4 cup extra virgin olive oil
bake for about 10 minutes or until cooked.
 1 egg
 1 cup milk
 1 1/2 cups sifted self-rising flour