Summer Pasta
Servings Prep Time
3-4people 5minutes
Cook Time
20minutes
Servings Prep Time
3-4people 5minutes
Cook Time
20minutes
Ingredients
  • 1/2lb spaghetti or linguini
  • 1/4 c + 1 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
  • 1Tbsp Pickle Creek Lemon Basil Balsamic Vinegar (optional)
  • 1/4c white wine
  • 4cloves garlic, minced
  • 1pint cherry tomatoes, halved
  • 1sprig Fresh basil leaves, chopped
  • 1/4c freshly grated parmesan cheese
  • Salt & black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!