Roasted Garlic Olive Oil and White Wine Bucatini


Tonight, I made a dinner without chopping, mincing or grating a single thing. This was about the easiest dinner I’ve yet to make. Some night’s it’s nice to enjoy a home cooked meal that doesn’t take much in the way of preparation, but still feels like you put some time and effort in.

I was at the Temecula Olive Oil Company today where I purchased their Roasted Garlic Olive Oil and a jar of their Herbs de Provence seasoning. That, along with a little white wine left over from a couple nights ago was all I needed to prepare tonight’s dinner. I, of course, needed the noodles to make this pasta dish come together, along with a little kosher salt, pepper and red pepper flakes, but those are always in my pantry.

I enjoy going into the Temecula Olive Oil Company to look around and always leave having purchased something. They have a great selection of soaps made of olive oil, body creams, room sprays, seasonings, salts, peppers, and of course, many different olive oils and vinegars to choose from. Today, I tried several olive oils and balsamic vinegars. One that really stuck out to me was their jalapeño olive oil, wow! The staff at Temecula Olive Oil Company is amazing and are always more than willing to answer any questions you may have and provide you with a little background of each of their oils and vinegars. They also encourage you to try the different olive oils and vinegars at the tasting bar.

The olive oils that they sell are beyond organic. They use no pesticides and no chemicals. Temecula Olive Oil is the grower of the olives and they are family owned and operated, and have over 250 acres across Southern California. This wonderful company is happy to ship to you, wherever you are – they do ship worldwide. I encourage you to check out their website at Their hashtag is #awesomeoil.

Below I have a picture of the back of their brochure which lists their locations in Southern California. I highly recommend stopping in to one of their locations if you happen to live here, or if you are here for a visit and would like to check them out, they would welcome you. When I was in the store today, I was tasting olive oils with a woman who was visiting from Oregon.


I found out today, while chatting with Leisha, that they offer an olive oil club. There are two to choose from. One is an Olive Oil/Balsamic Club and the other is an Olive Oil/Olive Oil Club. With the first, you receive one olive oil and one balsamic vinegar and the second, you receive two bottles of olive oil. If you sign up (you can do so on-line or  in the store), you will receive your product every three months. Temecula Olive Oil Company will charge your credit card when it’s time to send out your shipment and you will receive a fabulous package of the oil and vinegar or oil and oil. I am actually going to sign up for this club tomorrow. I’m heading back to the store to do just that.

For tonight’s dinner, I made a pasta using Temecula Olive Oil’s Roasted Garlic Olive Oil, white wine, fresh lemon juice and Temecula Olive Oil’s Herbs de Provence. It was super easy and as I said earlier, no chopping or mincing involved.

Into a large skillet, I poured 3/4 cup of Pinot Grigio white wine, 3/4 cup of roasted olive oil, 3 tablespoons Herbs de Provence, kosher salt, pepper, red pepper flakes and the juice of two lemons. I zested the lemons before juicing them because I wanted to be able to use the zest as a garnish on my pasta dish.


Once the noodles were done cooking, I transferred them directly into my skillet and tossed them together with the olive oil, wine and herbs de Provence. After they were tossed together with the sauce, I added about 6 tablespoons of grated parmesan/romano cheese blend and tossed again.


The pasta was garnished with a sprinkling of grated parmesan/romano blend and a little lemon zest.


This dish is easy enough for a busy weeknight, but also impressive enough to serve to guests with a simple arugula salad on the side and a loaf of crusty bread.


  • 1 pound box of bucatini
  • 3/4 cup white wine
  • 3/4 cup roasted garlic olive oil
  • 3 tablespoons Herbs de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • juice and zest of 2 lemons
  • 6 tablespoons grated parmesan/roman cheese blend


  1. Cook noodles per package instructions.
  2. While noodles are cooking, pour wine and olive oil, and lemon juice into large skillet. Add Herbs de Provence, salt, pepper and red pepper flakes into large skillet and heat over medium. Let sauce simmer while noodles cook.
  3. Add cooked noodles directly to the sauce and toss together. Add parmesan and toss again.
  4. Garnish each dish with a little lemon zest and another sprinkling of the parmesan/romano cheese.


Until next time, Kris




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