Tomato Basil Pasta
- 12 ozs Penne (or pasta of your choice)
- 2 tsps Marianello Lucca EVOO
- 4 Garlic Cloves (whole)
- 16 ozs Cherry Tomatos (halved)
- 1/2 tsp Crushed Red Pepper Flakes
- 1/4 cup Fresh Basil Leaves (torn or chopped)
- 1/8 cup Grated Parmesan Cheese (optional)
- Salt and Pepper (to taste)
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Make the Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (don’t let it burn). Add the cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes start to soften and release their juices, about 5-7 minutes.
Combine: Add the cooked pasta to the skillet with the tomatoes, tossing to combine. Add a splash of the reserved pasta water if needed to create a light sauce that coats the pasta. Stir in the fresh basil and, if using, sprinkle in the crushed red pepper flakes for a little extra kick.
Serve: Plate the pasta, top with freshly grated Parmesan if desired, and garnish with additional basil leaves. Serve warm with a glass of 2021 Nebbiolo to complement the dish's vibrant flavors.
This Tomato Basil Pasta is a quick, vibrant dish that brings fresh, Mediterranean-inspired flavors to life—making it the perfect companion to the bright, fruit-forward notes of our 2021 Nebbiolo for an effortlessly elegant dining experience.
