From the mines to our meals, we're embracing the benefits of this multipurpose mineral, one dash at a time.
- Olive oil
- Penne pasta
- Dash of Himalayan Pink Salt
- Diced onion, to taste
- Selection of your favourite peppers, chopped (Chefs note: "I use sweet and hot banana.")
- Dash of red wine or balsamic vinegar
- Chopped stem tomatoes, to taste
- Crushed garlic, to taste
- Fresh or dried basil and/or parsley, to taste
- Dash of Peruvian Pink Salt
- Pecorino Romano cheese, for garnish (Chef's note: "Locatelli is my personal favorite!”)
- Bring a large pot of water to a boil. While water heats up, drizzle a large sauté pan with olive oil, and heat on low until hot.
- As soon as the water begins to boil, add pasta, a few drops of olive oil, and a pinch of Himalayan Pink Salt. Cook the pasta according to directions on the package.
- Add onion and peppers to the sauté pan. Stir occasionally, until onion browns and peppers soften. Add a dash of red wine or balsamic vinegar, tomatoes, and garlic. Stir, and let simmer until the pasta is done cooking.
- Drain the pa sta. (Save some of the cooked water if you prefer a thinner dish.) Add herbs and a pinch of Peruvian Pink salt to the sauté pan.
- Toss the pasta with the pan mixture until fully integrated. If desired, drizzle olive oil over the pasta.
- Serve with a glass of red wine and fresh Pecorino Romano cheese, such as Locatelli.