From Albert Brevia:
The reason why I consider this the greatest pasta dish from Italy is the sicilian pesto. Known as Pesto Alla Trapanese. It´s made with just almonds, garlic, tomatoes, basil, and olive oil, but it truly has the most incredible textures & flavors.

For the pesto, I used tomatoes off the vine. But you can also use plum tomatoes or even cherry tomatoes. For the pasta I used rigatoni, but you can use any pasta you like. Though I do recommend using thicker cut pastas, such as penne or fusilli, as the sauce clings on better.

I added some Spanish Manchego cheese that was aged for 6 months into the pesto. But you can also add in Parmigiano Reggiano or Pecorino Romano for more of an Italian touch.

Rigatoni with Sicilian Pesto (Pesto Alla Trapanese)

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=fMqgQHN9yDo&t=7s

Ingredients

• 2 cups uncooked rigatoni 200 grams
• 1/2 cup blanched almonds 70 grams
• 3 cloves garlic
• 1 lbs fresh tomatoes, such as off the vine, plum or cherry tomatoes 1/2 kilogram
• 1 cup fresh basil leaves 20 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1/2 cup grated Manchego cheese 45 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot half ways with cold water, season generously with sea salt & heat with a high heat
2. Meanwhile, heat a small fry pan with a medium heat and add in 1/2 cup raw blanched almonds, mix continuously, after 4 minutes and the almonds are lightly toasted, remove them from the heat and transfer into a bowl so they can slightly cool off
3. After a couple minutes add the almonds into a food processor, along with 3 cloves of garlic, run on a low speed for 15 to 20 seconds or until the almonds and garlic are finely chopped, then add in 1 lbs tomatoes (cut into quarters), 1 cup basil leaves and season generously with sea salt & black pepper, run the food processor on a low speed until everything is well blended, then slowly add in 1/4 cup extra virgin olive oil while still running the processor, then run for another 1 to 2 minutes, then add in 1/2 cup grated cheese and run for another 30 seconds, set aside
4. Once the water comes to a boil on the stock pot, add in 2 cups rigatoni, cook until al dente, reserve a little of the pasta water if you want to thin out your pesto sauce, then drain the pasta into a colander, add the pasta back into the stock pot (heat turned off), pour the pesto sauce over the rigatoni and mix together
5. Transfer into shallow bowls and garnish with basil leaves, serve at once, enjoy!
6. To learn more about these oils and to purchase visit www.apollooliveoil.com.

From Albert Brevia:
This is the perfect dish for a busy weeknight dinner. Yet it´s bold enough for an elegant weekend lunch next to a bottle of Spanish wine. Either way you dice it, this promises to be one of the best tasting pasta dishes ever.

To cook the pasta, I used vegetable broth, but you can always use water. I just prefer to use broth, as it adds more depth of flavors to the overall dish. I also added a dash of sweet smoked Spanish paprika, to give it a smoky touch that is not over-powering.

One-Pan Creamy Tuna Pasta

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=a84jy_S7at0&t=185s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 shallots
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 14.5 oz can diced tomatoes 400 grams
• 2 cups vegetable broth 475 ml
• 2 cups uncooked penne pasta 200 grams
• 2 cans tuna in olive oil 3.25 oz / 90 grams each
• 1/2 cup Greek yogurt 125 grams
• 2 tbsp finely chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
2. After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
3. After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid
4. Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil
5. After leaving the pasta to slightly cool off, add in the drained tuna, 1/2 cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed
6. Top off with finely chopped parsley and serve at once, enjoy!

From Albert Brevia:
To give the mashed potatoes that incredible creamy texture, I used Greek yogurt instead of milk. Not only does it make this dish healthier, but it also adds an incredible tangy flavor that works wonders with the garlic.

TIPS & TRICKS to make this recipe: Boil the potatoes until they are just cooked through, do not over cook them. When mashing the potatoes, do not over mash, otherwise you will get gluey mashed potatoes. Make sure to add in the Greek yogurt at room temperature so it doesn´t curdle. As you mix, taste and season to get perfectly flavored mashed potatoes. If your making this dish ahead of time, make sure to reserve some of the water the potatoes where cooked in. Add some of the water as your reheating the mashed potatoes to give them back that creamy texture.

Creamy Garlic Mashed Potatoes

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=S16JerQX0ik&t=2s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 4 medium sized potatoes 1 kilo / 2 lbs
• 1 head garlic (about 10 to 12 cloves)
• 3 tbsp finely chopped chives 9 grams
• 1/2 cup Greek yogurt at room temperature 145 grams
• pinch sea salt
• dash black pepper

Instructions

1. Peel 4 medium sized potatoes, then cut each one into 8 evenly sized pieces, I like to cut them in half and then cut each half into quarters, add the cut potatoes into a colander and rinse under cold water, then add them into a stock pot, making sure they´re all in a flat layer, fill with cold water to about 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
2. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
3. While the oil is heating, separate the cloves from a head of garlic and remove the skins from the cloves
4. Add the peeled cloves of garlic into the hot olive oil, mix continuously so the cloves of garlic evenly sautée, after 3 minutes and the cloves of garlic are lightly browned, do not over cook, remove the pan from the heat, add the cloves of garlic into a mortar and reserve the olive oil, add in 2 tbsp finely chopped chives into the motar and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, set aside
5. About 23 to 25 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are ready, do not over cook, drain the potatoes into a colander and let them rest for a couple minutes, then add them into a large bowl, add the reserved garlic mixture and using a potato masher, gently mash the potatoes until you end up with a smooth texture with no lumps, do not over mash the potatoes, otherwise they will get gluey
6. Then add in 1/2 cup Greek yogurt at room temperature, season everything with sea salt and a generous portion of freshly cracked black pepper, using a large spoon mix everything together until well combined, remember to be gentle and do not over mix, taste as you mix to ensure seasonings are correct
7. Transfer the mashed potatoes into a large shallow bowl, using a spoon pour the reserved garlic infused olive oil over the mashed potatoes, sprinkle with finely chopped chives, enjoy!