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I am currently nursing my second child and right now, at four months old, we are thinking he may have some food allergies that are causing skin and reflux issues. So I started on an elimination diet. I am already a vegetarian, but now I’ve also cut out dairy and eggs, making me essentially a vegan.

My husband eats meat and while he has no problem eating vegetarian with me, (in fact, I’ve written before about how we eat together as a meat eater and a vegetarian) he was a bit concerned about what we could eat together now that I am vegan.

Enter Olive Oil Pasta.

This pasta is so tasty and it only takes 15 or so minutes to make!

I was sent an amazing package from Flavor Your Life with some Zucchi olive oil to try. It arrived at the perfect time and with this great recipe for us to try. Flavor Your Life is a campaign by the European Union, Unaprol, and the Italian Ministry of Agriculture to spread information about European Extra Virgin Olive Oil.

Information about Olive Oil

I know we have all heard that Extra Virgin Olive Oil is so good for us, but do we really understand why it is so great? Here are some key takeaways about EVOO.

• Extra Virgin Olive Oil is the freshest and purest olive oil available. It is pressed without heat or chemicals.
• To get the Extra Virgin label, it must be mostly free from acidity, have low peroxide levels and is tasted to make sure there are no defects.
• It must have a signature, harmonious balance and a fruity taste to receive the label.

Okay, so Extra Virgin Olive Oil is great, but what is so great about European Extra Virgin Olive Oil?

• Olive trees have existed in Europe for centuries. This means that they have evolved overtime to create delicious olives that survive in all of the weather conditions Europe has to offer.
• There are several types depending on the climate they come from and they all taste different. There is olive oil from Italy, Spain, Greece, and France.

So, let’s get to that simple, easy recipe.

Ingredients

7 ounces of spaghetti noodles

3 small garlic cloves, minced

1 1/2 tsp. chili pepper flakes

1 cup Extra Virgin Olive Oil (I used Zucchi olive oil.)

3/4 tsp salt

1/2 tsp freshly ground black pepper

Directions for Olive Oil Pasta

1. Cook spaghetti until al dente.
2. Strain spaghetti and place in serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper. Mix well.
4. Serve warm.

That’s it! Simple and so tasty. We ate it with some bread on the side to dip in the olive oil. Delicious!

Facts about Using Extra Virgin Olive Oil

There are two things that I think you should know about Extra Virgin Olive Oil. The first is that it has a high smoke point. That means you can use it for everything from sauteing to deep-frying. You can even use it for baking!

The other thing is that you need to make sure you are storing it properly to keep it in prime condition. Extra Virgin Olive Oil should be stored someplace cool and dark. It shouldn’t be kept on the counter, near the stove, or in the fridge. Also, make sure the cap is on tight and use it within 6 months of opening.

Comment and let me know if you try the Olive Oil Pasta. It is so simple and versatile, so tell me if you add anything or tweak the recipe at all!