This special recipe featuring Pickle Creek Genovese Basil & Roma Tomato Infused Olive Oil and Lemon Basil Infused Balsamic Vinegar is one of the very first recipes using Pickle Creek products that anyone ever shared with me. I was young at infusing then, and I was very touched that someone took the time to share how they were using and enjoying something I had made. This simple delicious pasta dish has bene in my book all the years since!
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 lb spaghetti or linguini
- 1/4 c + 1 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- 1 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar (optional)
- 1/4 c white wine
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 sprig Fresh basil leaves, chopped
- 1/4 c freshly grated parmesan cheese
- Salt & black pepper
Ingredients
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Instructions
- Bring a large pot of salted water to a boil and cook pasta to al dente. Drain the pasta, reserving ~1/2 c of the cooking liquid.
- Heat a large saucepan or skillet over medium heat. Add the Genovese Basil & Roma Tomato Olive Oil, Lemon Basil Balsamic Vinegar, tomatoes, and wine. Cook, stirring occasionally, until the tomatoes begin to soften. Add the garlic and cook until fragrant, stirring frequently, 1-2 minutes.
- Add the cooked pasta to the saucepan and stir to combine with the sauce. If the pasta seems dry, add the reserved cooking liquid a little bit at a time, until sauce reaches desired consistency.
- Turn off the heat and stir in the fresh basil, Parmesan, and 1 more Tbsp of Genovese Basil & Roma Tomato Olive Oil. Season to taste with salt and black pepper. Enjoy!
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