Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Pasta with Lobster, Tomatoes and Herbs
Pasta with Lobster, Tomatoes and Herbs
(Pasta con Aragosta, Pomodori e Erbe)

One 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 and 1/4 lbs each)

3 tablespoons extra virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
1 and 1/2 teaspoons minced fresh mint
3/4 tsp minced fresh oregano
3/4 tsp minced fresh thyme
3/4 tsp minced fresh rosemary
1/4 tsp cayenne pepper
1/3 cup whipping cream

1 lb pasta (such as linguine or fettuccine)
Chop tomatoes.

Bring large pot of water to boil.
Add lobsters; boil 2 minutes.
Using tongs, transfer lobsters to cutting board.
Cut off claws and crack open.
Remove meat from claws and cut meat into bite-size pieces.

Cut off lobster tails.
Cut tails crosswise into 4 pieces each.
Cut each lobster body lengthwise in half.
Remove coral (bright orange part) and tomalley (greenish part); finely chop.

Heat olive oil in Dutch oven over medium heat.
Add lobster body pieces (not tails or claw meat), onion and garlic.
Saute until onion is soft, about 10 minutes.

Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil.
Reduce heat; simmer until lobster is cooked through, about 8 minutes.

Using slotted spoon, remove lobster tail pieces and claw meat and reserve.

Add cream to sauce. Simmer 20 minutes.

Using tongs, remove lobster body pieces and discard.
Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until 'al dente'.

Drain pasta and return to pot.

Add lobster and sauce and toss to coat. Divide among plates. Serves 6.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex