This is a sponsored post written by me on behalf of Pompeian, a brand I use and trust. All content is my own.
August is National Olive Oil month, and I’ve teamed up with Pompeian to bring you one of my favorite fast, easy, trusted pasta dishes.
I make this Tortellini with Crispy Sage and Olive Oil recipe for a quick lunch when I’m working from home, or a quick dinner, and I normally use butter. I remember the first time I tried a browned butter sage pasta dish at a restaurant; I fell in love. The sauce was so smooth and the sage was crisped to perfection. Then when I recreated that dish at home I quickly realized just how much butter one would have to use to achieve the same sauce: a LOT. I had to use a stick of butter for one dish. Now I love butter, but that’s just a little too much for even me.
So I took the #PledgeForEVOO and I tried this beloved pasta dish with Pompeian olive oil. The texture is slightly different — not creamy, since there’s no butter — but it was just as flavorful. And, I found that the sage crisped up faster and was even more delicious thanks to the olive oil.
Olive oil forms a little layer around food when cooked at higher temperatures, so all of that savory essence of the sage was locked in. I went ahead and added just a hint of ground sage toward the end as well for good measure, because I love sage – but you can leave out the ground sage if you like.
#PledgeForEVOO: Swap Olive Oil for Butter
Swapping butter for olive oil is easy to do. If you need help with figuring out just how much to use in your swap, Pompeian has created this handy conversion chart. Olive oil contains far less saturated fat (only 2g compared to 7g) and no cholesterol (butter contains 33mg of cholesterol per serving).
Other ways I swap butter for olive oil in a regular basis:
- I use it in baking, as in my Chocolate Chip Pumpkin Bread recipe.
- It makes a great base for salad dressings, including my Baby Potato Salad with Bacon recipe.
- Instead of the traditional bread and butter, I’ll use olive oil to brush onto baguette slices before baking.
- To grease pans
Pompeian has a full collection of olive oils, including Extra Virgin Olive Oil, Special Blends, the premium Varietals Collection and more, and each oil can be used in different methods of cooking, so be sure to check out the site for their tips and more recipes.
Tortellini with Crispy Sage & Olive Oil recipe
This recipe will feed 2-3 people, depending on your serving size.
Feel free to add vegetables during the saute time to pump up the nutrition value of this dish. In the past, I’ve added veggies like peas, zucchini, corn, tomatoes, and brussel sprouts.
- 1 lb. fresh or frozen cheese-filled tortellini
- 1 garlic clove minced
- 1/2 cup + 1 Tablespoon Olive Oil
- several fresh sage leaves I used about a dozen small & medium sized leaves
- 1/4 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- In a large pot, boil water and cook tortellini according to package directions.
- In a large saute or frying pan, heat the oil over medium-low heat.
- Add the garlic. Stir occasionally.
- After about 2-4 minutes, when the garlic has slightly softened but hasn't yet turned color, turn the heat up to medium-high.
- Gently add the sage leaves.
- Stir the sage and garlic gently and saute until the sage leaves are just slightly crisp, which can happen quickly at medium-high heat (anywhere from 1-3 minutes), so be sure to watch the sage carefully.
- Stir in ground sage, salt and pepper.
- Gently add cooked pasta and mix all ingredients together immediately, stirring until all tortellini pieces are well blended.
- Remove from heat.
- Serve immediately.
Take the #PledgeforEVOO
To take the Pompeian Pledge, simply visit http://bit.ly/1rCJyW4. 1,000 fans who sign up will be randomly selected to receive a gift from Pompeian (a free movie redemption code and a coupon for a free bottle of olive oil), plus every week 5 additional fans who have pledged will win a fun prize pack on Pompeian’s timeline.
What are some ways that YOU like to swap out butter for olive oil in your baking and cooking?
This is a sponsored post written by me on behalf of Pompeian, a brand I personally use and trust. All opinions, recipes, and photos are my own.