A bright, savory pasta featuring Olive Oil Divine Lemon EVOO, Mediterranean Lemon Balsamic, Pesto EVOO, Truffled Parmesan, Spaghetti Seasoning, and Tomato Basil Radiatore.
Ingredients
- 12 oz Olive Oil Divine Tomato Basil Radiatore Pasta
- 2 tablespoons Olive Oil Divine Lemon Fused EVOO
- 1 tablespoon Olive Oil Divine Pesto Fused EVOO
- 1–2 tablespoons Olive Oil Divine Mediterranean Lemon Balsamic
- 1–2 teaspoons Olive Oil Divine Spaghetti Seasoning
- ½ cup Olive Oil Divine Truffled Parmesan, plus additional for serving
- ½ cup reserved pasta water
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh basil, optional
Directions
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Cook the pasta: Cook Tomato Basil Radiatore Pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
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Build the sauce: Heat Lemon EVOO in a large skillet over medium-low heat. Add garlic and cherry tomatoes; cook for 2–3 minutes. Stir in Pesto EVOO and Spaghetti Seasoning.
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Add the pasta: Add the cooked Pasta and toss. Gradually add reserved pasta water as needed until the pasta is lightly coated and creamy.
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Add the lemon finish: Remove the skillet from the heat and toss the pasta with Mediterranean Lemon Balsamic.
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Finish with Truffled Parmesan: Add ½ cup Truffled Parmesan and toss gently until melted into the pasta. Season with salt and black pepper to taste.
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Serve: Top with fresh basil, if desired, and additional Truffled Parmesan. Finish with a small drizzle of Lemon EVOO and a few drops of Mediterranean Lemon Balsamic, if desired.
Olive Oil Divine Flavor Combination
- Lemon EVOO: Bright citrus foundation
- Pesto EVOO: Basil and herb flavor
- Mediterranean Lemon Balsamic: Sweet-tart lemon finish
- Tomato Basil Radiatore: Tomato and basil pasta base
- Spaghetti Seasoning: Savory Italian seasoning
- Truffled Parmesan: Rich, earthy, cheesy finish