PASTAFONIA / OLIO · HERBS
Olive-oil pasta dishes
Oil-based pasta is not defined by having fewer ingredients. Aglio e olio starts with garlic and chilli, vongole brings in clam liquor, and pesto folds herbs and nuts into the oil. Pick a dish by the ingredients the oil is connecting.
Choose where the aroma comes from
- Garlic and chilli
- Aglio e olio and pasta alla carrettiera centre their aroma on garlic and chilli.
- Seafood
- Choose vongole for clams, bottarga pasta for cured roe, or tuna and lemon for a fish-led combination.
- Herbs and nuts
- Pesto Genovese and pesto alla Trapanese layer basil with cheese and nuts.
A dish joined by oil
02 Aglio, olio e peperoncino Garlic: Unchecked Chilli: Unchecked Parsley: Unchecked 
06 Spaghetti alle vongole Garlic: Unchecked Chilli: Unchecked Parsley: Unchecked Clams: Unchecked White wine: Unchecked 
04 Pesto alla Genovese Parmigiano: Unchecked Garlic: Unchecked Basil: Unchecked Pine nuts: Unchecked 
38 Pesto alla trapanese Tomato: Unchecked Garlic: Unchecked Basil: Unchecked Almonds: Unchecked Olive oil: Unchecked 
79 Spaghetti alla Bottarga Bottarga: Unchecked Garlic: Unchecked Parsley: Unchecked Lemon: Unchecked Olive oil: Unchecked 
80 Tuna and Lemon Pasta Tuna: Unchecked Lemon: Unchecked Chilli: Unchecked Garlic: Unchecked Basil: Unchecked Olive oil: Unchecked 
86 Pasta alla Carrettiera Pecorino: Unchecked Garlic: Unchecked Chilli: Unchecked Parsley: Unchecked Olive oil: Unchecked