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Pasta Al Lago
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6 individuals
Yields: 12 ounces of pasta

No special equipment is needed to make this wonderful pasta.


12 ounces of Pasta (I found a garlic parsley fettuccini in our local market that is great with this recipe but use your favorite pasta with this – it can go with spaghetti, fettuccini, penne or any pasta),
3 tablespoons of Olive Oil,
2 cloves of Garlic, finely chopped,
½ of a White Onion, finely chopped,
1 tablespoon of finely chopped Shallot,
2 teaspoons of Anchovy Paste,
2 ½ cups of ripe, fresh Roma Tomatoes, peeled, seeded and cut into thin strips,
½ cup of Greek Kalamata Black Olives, pitted and coarsely chopped,
1/8 teaspoon of Red Pepper flakes (adjust to your taste),
2 tablespoons of chopped Flat Leaf, Italian Parsley,
1 tablespoon chopped fresh Basil,
Add grated Parmesan Cheese to taste


Cook the pasta according to the manufacturer’s package directions.  While the pasta is cooking, place the olive oil, garlic, onion, shallot, anchovy paste, and pepper flakes in a large skillet and cook for a few minutes until the onions are translucent.  Add the tomatoes and olives and cook for a few more minutes.  Once the pasta is ready, strain it well, and then add the pasta to the skillet along with the basil and parsley, tossing the pasta in the sauce and cooking for about another minute.  Serve immediately.  Add cheese to taste.

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