Ingredients
- 1 lb pasta (dry)
- 1/2 cup TRULY® Extra Virgin Olive Oil, plus more to finish
- 4 cloves garlic, sliced
- 2 jars Piccolo® Datterini Baby Plum Tomatoes
- salt and pepper
- 1 Tbsp fresh basil, chopped
- Parmigiano Reggiano cheese, shaved
Method
Heat the TRULY® Extra Virgin Olive Oil in a large saucepan over medium heat. Add garlic and sauté until tender. Stir in Piccolo® Datterini tomatoes and their juice, gently crushing them with the spoon. Season with salt and pepper, then reduce heat to low. While the sauce is simmering, cook the pasta until it is just short of al dente. Drain and add the pasta to the sauce to finish cooking, another 1-2 minutes.
To serve, finish with fresh basil, Parmigiano Reggiano cheese and a drizzle of TRULY® Extra Virgin Olive Oil.
Optional Variation: We love to add caramelized onions to this recipe for extra sweetness. Add one red onion to the heated olive oil and caramelize it. Approximately three minutes before desired caramelization, add garlic and sauté until tender. Then proceed with the rest of the recipe.