Pasta Italiano

with basil, lavender & oregano

Natural essential oils are natural aromas that are great for cooking and baking. In addition to dried tomatoes, capers and pine nuts, the essential oils of basil, lavender and oregano in our recipe for Pasta Italiano give something special to the classic of Italian cuisine.


  • 50 g dried tomatoes
  • 125 ml water
  • 1 onion
  • 1/2 bunch of spring onions
  • 2 cloves garlic
  • 2 tbsp oil
  • 1 red pepper
  • 4 big tomatoes
  • Herbal salt and pepper
  • 50 ml Oat cream or cream
  • 1 drop Basil Bio-Aroma
  • 1 drop Lavender Bio-Aroma
  • 1 drop Oregano Bio-Aroma
  • 50 g Capers or pitted olives
  • 25 g pine nuts
  • parmesan
  • Basil leaves for decorating
  • 250 g pasta


Pasta Italiano mit Basilikum, Lavendel und Oregano - DIY-Rezept TAOASIS

Chop dried tomatoes and soak in 125 ml of water for about 2 hours. Sauté chopped onions, spring onions and garlic in oil. Cut the peppers into small pieces, add to them and sauté for a few minutes. Then add the sliced ​​tomatoes and the dried tomatoes, including the soaking water. Stir well and cook with lid closed for about 15 minutes. Traditionally, Pasta Sauce is boiled much longer in Italy, then please pay attention to sufficient amount of water! Season with herb salt and pepper, add oat cream and basil, lavender and oregano organic aroma and puree well. Add capers or olives and stir well again. Cook the Spirelli with oil and salt according to the instructions on the package and spread on the plates, add the sauce, sprinkle with pine nuts and add Parmesan to taste. Put a basil leaf on each plate.

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