Simple Summer Pasta
Recipe Date:
4 April 2013
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 500 g Spaghetti cooked in salted water and drained
- 500 g Fresh, dark red cherry tomatos cut into quarters
- 2 Cloves of crushed garlic
- 1/2 a cup of fresh basil, loosely packed and finely shredded
- 4 tablespoons of fresh, full milk ricotta
- Salt and pepper to taste
- JOSEPH Cold Pressed Extra Virgin Olive Oil
- Freshly grated Parmigiano to serve
Directions
Heat 4 tablespoons of JOSEPH Olive Oil in a heavy based saucepan. When hot add cherry tomatoes, crushed garlic, salt and freshly ground pepper. Cook for 8 minutes on high heat.
Add drained hot pasta and mix well. Dress with basil, ricotta, Parmigiano and a generous pour of JOSEPH Olive Oil. Serve quickly while hot.
This dish is a perfect pairing with Primo Estate Merlesco Merlot
