* (makes 5-7 servings)

1. PASTA MARINARA - Quick and easy marinara pasta

Ingredients

• 500 ml Mountain High Signature Marinara Sauce

• One (1) pack (400-500g) of dry pasta

• Grated Parmesan or Pecorino, to taste

Directions

• Cook the pasta according to package instructions

• Pour sauce over freshly cooked pasta and serve (or alternatively, serve sauce in a separate bowl and allow individuals to pour sauce on their own plate of pasta)

• Top with grated Parmesan or Pecorino

2. PASTA MARINARA, with a more integrated flavor

Ingredients (same as Option 1)

Directions

• Cook the pasta according to package instructions.

• While the water for the pasta is coming to a boil, pour sauce in a sauce pan over low fire/heat. Let it simmer.  

• One minute before the pasta cooks al dente, drain (saving a few tbs. of pasta water) and transfer directly into the warm sauce. 

• Toss until every strand of pasta is coated. If sauce dries up, add some of the pasta water.

• Serve topped with grated Parmesan or Pecorino.

* (makes 5-7 servings)

3. SPAGHETTI ALLA BOLOGNESE

Ingredients

• 500 ml Mountain High Signature Smoked Marinara 

• One (1) pack (400-500g) of dry spaghetti

• 1/2 kg. ground beef (or combination of 250g ground beef and 250g ground pork)

• 2 tbsps. olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

• Grated Parmesan or Pecorino, to taste

Directions

• Cook the pasta according to package instructions.

• In a separate skillet or pan big enough to accommodate the pasta and the sauce, heat the olive oil on medium heat and sauté the meat until cooked.

• Add the whole jar of Mountain High Signature Smoked Marinara. Optional: season with salt and black pepper to taste.

• One minute before the pasta cooks al dente, drain (saving about half a cup of the pasta water) and transfer directly into the warm sauce. 

• Toss until every strand of pasta is coated. If sauce dries up, add some pasta water a couple of tbsps. at a time. 

• Top with grated Parmesan or Pecorino and serve. 

 1. FISH (POMPANO) CURRY

* makes 4-6 servings

Ingredients

• Mountain High Smoked Tomato Curry, to taste. 

• .500-.800 kg. your choice of fish, but at home we usually have it with  Pompano.

• Oil, for frying.  

• Salt, to taste.

Directions*

• After gutting and cleaning the fish, make two diagonal slits on both sides of each fish and season with salt;

• Fry the fish until cooked; 

• Place the cooked fish in a serving dish and top with Mountain High Smoked Tomato Curry.

Alternately... for a more elevated and saucy dish and a deeper flavor

• After gutting and cleaning the fish, make two diagonal slits on both sides of each fish and season with salt;

• In a lightly oiled pan, lightly sear the fish;

• Pour 1 350-ml jar of Mountain High Smoked Tomato Curry, let it simmer on low heat for 8-10 minutes;

• Serve topped with freshly chopped cilantro.