August Recipe of the Month

SUN DRIED TOMATO & BALSAMIC PASTA

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INGREDIENTS:

12 ounces Bucatini or Penne Pasta
3 tablespoons THE OLIVE MILL SUN-DRIED TOMATO OLIVE OIL, plus more for drizzling
4 cloves Garlic, minced
1/2 cup Sun-Dried Tomatoes, chopped
1/3 cup THE OLIVE MILL TRADITIONAL BALSAMIC
1/2 cup Pasta Water, reserved
1/2 teaspoon Aleppo Pepper Flakes
1/2 fresh Basil, torn
1/3 cup Parmesan Cheese, freshly grated
Sea Salt and Black Pepper, to taste

DIRECTIONS:
Bring a large pot of water to the boil, add 1 tablespoon Salt and Pasta. Cook until al dente.
Reserve 1/2 cup Pasta Water. Heat large skillet to medium heat, add Sun-Dried Tomato Olive Oil.
Heat until shimmering. Add Garlic and cook until fragrant, 30 to 45 seconds. Add Sun-Dried
Tomatoes and Pepper Flakes, cook 1 minute. Pour in Traditional Balsamic and let the mixture
bubble for 1 to 2 minutes to reduce slightly. Add reserved Pasta Water and simmer until
glossy. Toss in the cooked Pasta, stir until well coated. Fold in Basil and Parmesan Cheese.
Add a drizzle of Olive Oil before serving. Add Italian Sausage, Chicken, or Shrimp, if desired.

 

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