Velvety Olive Oil Pasta – Infused with Maison Herb & Spice No. 3
There’s something timeless about a bowl of warm pasta — especially when it doesn’t rely on heavy sauces to impress. At Mediterra, we believe true elegance is in restraint. Just the right ingredients, used beautifully.
Imagine al dente pasta tossed with a gentle drizzle of Mediterra Elixir Gold Olive Oil, still warm enough to soak in its grassy richness. Then comes the finishing touch: a generous sprinkle of Maison Herb & Spice No. 3 — smoky, floral, herbaceous. You don’t need more. The blend melts into the olive oil, clinging to each ribbon, each shell, each bite — creating a dish that’s bold, balanced, and unforgettable.
Why You’ll Love This Recipe
- Minimal ingredients — true Mediterranean simplicity
- Ready in 15 minutes — perfect weeknight elegance
- Velvety texture — thanks to olive oil coating every bite
- Depth of flavor — Maison Herb & Spice No. 3 makes it shine
Ingredients
- 8 oz pasta (spaghetti, linguine, or shells)
- 2 tbsp Mediterra Elixir Gold Olive Oil, plus more for finishing
- 1½ tbsp Maison Herb & Spice No. 3
- ½ tsp fine sea salt
- Optional: lemon zest or fresh parsley for garnish
How to Make Velvety Olive Oil Pasta
- Bring a pot of salted water to a boil. Cook pasta until al dente.
- Reserve ¼ cup pasta water, then drain the rest.
- Toss hot pasta immediately with olive oil and reserved water to coat evenly.
- Sprinkle generously with Maison Herb & Spice No. 3 and toss again.
- Plate, garnish with lemon zest or parsley, and serve warm.
Tips for Perfect Results
- Always reserve a little pasta water — it helps emulsify the oil.
- Toss pasta while still hot so flavors absorb deeply.
- Finish with extra olive oil before serving for a glossy sheen.
Variations
- Garlic Twist: Add lightly sautéed garlic in olive oil before tossing.
- Cheese Lover: Finish with Pecorino Romano or Parmesan.
- Spicy: Add red pepper flakes along with Maison Herb & Spice No. 3.
Serving Suggestions
- Side of roasted vegetables drizzled with Elixir Gold
- A crisp salad with citrus vinaigrette
- Fresh bread brushed with olive oil and herbs
Want more Mediterranean dishes? Browse Chef’s Table.
FAQs
Can I use gluten-free pasta?
Yes, just adjust cook time slightly since gluten-free varieties cook faster.
Do I need butter?
No — olive oil gives richness without dairy.
What pasta shape works best?
Spaghetti, linguine, or short cuts like shells — anything that holds oil well.
Nutrition (Per Serving, 2 Servings)
420 kcal · 18 g fat (3 g sat) · 52 g carbs · 9 g protein · 600 mg sodium
Velvety Olive Oil Pasta with Maison Herb & Spice No. 3
Ingredients
- 8 oz pasta (spaghetti, linguine, or shells)
- 2 tbsp Mediterra Elixir Gold Olive Oil, plus more for finishing
- 1½ tbsp Maison Herb & Spice No. 3
- ½ tsp fine sea salt
- Optional: lemon zest or fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup water, then drain.
- Toss hot pasta with olive oil and reserved water.
- Sprinkle with Maison Herb & Spice No. 3 and toss to combine.
- Finish with more olive oil, garnish, and serve immediately.
More from Mediterra
Shop Maison Herb & Spice No. 3
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