Chicago Botanic Garden

Events: Garden chef series

Barilla Seasonal Tips

May

OREGANO

Barilla Tip of the Month.PHOTO: oregano.Oregano is an aromatic herb which grows naturally in all Mediterranean countries. It is used in Greek cuisine as well as southern French, Spanish and Italian cuisines. It is used most frequently in the southern Italian regions.

Oregano is great for marinating meats for the barbecue, paired with various vegetables such eggplants, zucchini and tomatoes. It is also commonly sprinkled on top of pizza and pasta.

We recommend using only the oregano leaves for eating purposes. Use the whole oregano sprig when marinating fish or meat, since it will be easier to remove once the meat or fish has been flavored by the sprig.

You can also prepare a good olive oil scented with oregano; add a small bunch of oregano to two cups of olive oil and if you like, one garlic clove. Let this mixture sit for three days before using.

 

Shrimp and Farfelle with Olives, Tomatoes, and Oregano

  • 1/3 cup + 1 tbsp extra virgin olive oil
  • 1 cup white onions, chopped
  • 2-3 blanched tomatoes, chopped
  • 1½ pound shrimp, cut in half lengthwise
  • 1 cup pitted black olives
  • 1 sprig fresh oregano, chopped
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 box (16 oz) Barilla farfalle
  • Salt, freshly ground black pepper to taste

Bring a large pot of water to a boil. Cook pasta 2 minutes less than recommended cooking time. Drain and pour on a flat tray to cool. Drizzle pasta with 1 tbsp olive oil.

Heat 1/3 cup olive oil in a large skillet over medium heat. Add onions and sauté for 5 minutes. Increase heat to medium-high.

Add shrimp and cook 3-5 minutes, or until thoroughly cooked, stirring occasionally. Season with salt and pepper to taste.

Add tomatoes, olives, oregano, and red pepper flakes. Adjust with additional salt and pepper if desired. Remove from heat.

Once cooled, mix sauce and pasta together. Transfer to a serving bowl and refrigerate until ready to serve.