Foods We Love: Olive Oil
Olive oil has a rich history and is found in many cultures and religions. The olive began in Asia Minor and spread from Syria, Palestine and Iran to the rest of the Mediterranean about 6,000 years ago.
Olive oil provides monounsaturated fats, aka the good fats, which may help lower the risk of heart disease. It provides a terrific amount of anti-inflammatory benefits that can aid with illnesses including diabetes, asthma and arthritis. And as a beauty enhancer, it is well valued for containing Vitamins E and A, which help repair skin that has been damaged by the elements. You can also apply it directly to your hair, and leave it on for 20 minutes while your hair is wrapped in a warm towel, for a budget-friendly conditioner.
With the busy holiday season upon us, here’s a simple recipe we know you’ll appreciate. Fettuccine with Olive Oil and Garlic comes to us courtesy of HolyCowVegan.Net.
Fettuccine With Olive Oil and Garlic
- 1-pound box of fettuccine (pappardelle is also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, grated
- 2 tsp red pepper flakes (use less if you prefer)
- Salt to taste
- 1/2 cup finely chopped flat-leaf parsley
- Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don't want to burn it.
- Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
- Add the drained fettuccine along with 1/2 cup of the water you cooked the pasta in.
- Mix everything and turn off the heat.