Spaghetti Fresco
This is a family favorite.
Yield: 4 - 6 servings
- 1 lb spaghetti
- 2 tbsp QCOM Tuscan Estate Extra Virgin Olive Oil (for sautéing)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup QCOM Tuscan Estate Extra Virgin Olive Oil
- 4 tbsp fresh parmesan
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp toasted pine nuts
- salt and pepper to taste
Sauté onions in 2 tbsp Extra Virgin Olive Oil over medium heat for 5 minutes. Add garlic and continue cooking for 2 minutes stirring often. Do not brown garlic. Add tomatoes, parsley, basil, and pine nuts, heat thoroughly. Add salt to taste (the salt will bring out the flavor, don't be shy). Set aside. Toss mixture with cooked and drained spaghetti. Sprinkle with fresh parmesan and serve immediately.
Wine pairing: Cabernet Sauvignon
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