Bel Frantoio Eliconi Sorrento Recipe


1 package (1.1lbs) Bel Frantoio Eliconi pasta

5oz canned tuna (packaged in water or oil)

1 cup quartered cherry tomatoes

¼ cup black olives pitted and halved

2 Tbsp Bel Frantoio Extra Virgin Olive Oil

2 large cloves of garlic finely chopped

¼ cup freshly chopped parsley

6 fresh mint leaves

¼ cup dry white wine

Salt & Pepper


Cook the Bel Frantoio Eliconi pasta separately as per package direction. Drain the tuna. In a skillet, sauté the garlic and parsley in the Bel Frantoio Olive Oil over medium heat. As soon as the garlic starts to become transparent, add the tuna (crumbled by hand) and cook for 2 minutes. Add the olives, wine, and tomatoes, and simmer for 10 to 15 minutes longer. Remove from heat and add the mint leaves, and salt and pepper to taste. Toss in the cooked pasta and mix gently. Serve immediately.

Serves 4

Wine pairing suggestion: Chardonnay

grilled polenta


1 package of our 1000g Yellow or White Polenta

1 cup of fresh basil leaves

1 cup of our Bel Frantoio extra virgin olive oil or any of our flavored oils

Salt and pepper

Optional toppings: Bel Frantoio’s variety of sauces and or  spreads, cheese or any topping of your choice


Cut slices (1/2” – 3/4” thick) of Bel Frantoio’s pre-cooked polenta and place it on the grill. Slightly oil the polenta and add the fresh basil leaves, salt and pepper. Grill for 7-10 minutes each side. Once finished, add any of the toppings on each of the slices. Serve immediately.

Serves 10