This month we are featuring a Tuscan Tomato Basil Pasta Recipe. Tomato and Basil are classic Italian flavors that always pack a flavor punch. This recipe is so incredibly easy to make. Give it a try and I’ll bet it will become a regular on your meal rotation. You can pick up the Tuscan Balsamic Vinegar, Basil Olive Oil, and the Basil Fettuccine right at Blue Skye Mercantile.
4 Cups Cherry Tomatoes
3 Garlic Cloves, finely minced
2 Tablespoons Tuscan Balsamic Vinegar
2 Tablespoons Basil Olive Oil
Salt & Pepper
1 (16 oz.) Package Al Dente Basil Fettuccine
1 Cup Crumbled Queso Fresco Cheese
½ Cup Thinly Sliced Fresh Basil
Pinch of Red Pepper Flakes, optional
Additional Basil Olive Oil, for drizzling
Preheat the oven to 400º.
Place the cherry tomatoes in a 9×13 inch baking dish. Sprinkle with garlic, and drizzle with the balsamic and olive oil. Season the mix with salt and pepper and stir to combine.
Roast for 15-20 minutes, or until the cherry tomatoes just start to burst.
Meanwhile, bring a large pot of water to a boil. Salt the water and add in the pasta. Give it a good stir to prevent sticking and cook the pasta no more than 3 minutes. Reserve some pasta water before draining.
Toss the pasta right in the baking dish with roasted cherry tomatoes, adding pasta water if you need more moisture. Add in the cheese and basil while tossing.
Serve the pasta with a drizzle of the Basil Olive Oil.
Yield: 4 servings