Sometimes you want over the top, sauce laden, maybe even cheesy pasta; and sometimes you just want plain and simple. My version of plain and simple; a few cherry tomatoes, sauteed in some good quality olive oil and tossed with pasta and fresh basil.
This month my Virtual Potluck Group teamed up with Carapelli Olive Oil and each of us will be giving away 3 bottles of their delicious oil (see details below). I used the Carapelli Extra Virgin Olive Oil in this simple pasta dish and it was perfect; imparting just enough flavor but not overpowering.
Pasta with Cherry Olive Oil & Cherry Tomatoes
2 Tbs Carapelli Olive Oil
1 garlic clove, thinly sliced
pinch crushed red pepper
1 cup cherry tomatoes
fresh basil, chopped
salt to taste
8 ounces fettuccine
Parmesan cheese for serving
Bring a large pot of water to a boil.
Heat the olive oil, crushed red pepper and garlic together in a medium pan, till garlic becomes fragrant. Add tomatoes and cook about 1 minute. Add salt to taste and remove from heat.
Cook pasta till al dente. When ready toss into pan with tomatoes, add basil and place back on heat. Cook about 1 minute to warm it back up. Remove from heat and serve with some grated Parmesan cheese.
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