April 28, 2020


12oz of linguine
1 1/2 pounds of ripe tomatoes
1/2 of onion - chopped
1/4 cup Hojiblanca Extra Virgin Olive Oil
3 tablespoons of Herbes de Provence Olive Oil
2-3 minced garlic cloves
1/4 cup fresh oregano (chopped)
1 lb of de-veined medium shrimp
Kosher Salt
Fresh ground pepper
Fresh parsley for garnish


Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup of Hojiblanca EVOO, garlic, oregano, 3/4 teaspoon of salt, pepper in the blender (do not over blend keep sauce chunky). Set aside. In a large skillet or sauce pan add 1 teaspoon of Hojiblanca EVOO add chopped onions and cook until translucent, add blended tomato sauce and fresh tomato chunks and let simmer for a minute, remove from heat and add pasta and toss to combine. Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoons of Herbes de Provence Olive Oil add shrimp, cook (2-3 min). Add shrimp to the pasta, tossing to combine. Drizzle with Herbes de Provence Olive Oil, garnish with fresh parsley and serve.

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