Simple Summer Pasta

• 3-4 cloves garlic, peeled and roughly chopped
• 1/3 cup extra virgin olive oil
• 4 gorgeous tomatoes, diced
• 1 tsp. sea salt
• Black pepper
• 20 basil leaves, sliced in ribbons
• 1 bag Benedetto Cavallieri Pasta, cooked (any shape)

Heat olive oil in a large saucepan until it starts to simmer. Add and stir garlic around quickly; as it starts to turn golden, add tomatoes. Reduce heat to low, season with salt and pepper, and stir for 2-3 minutes until tomatoes start to soften. Turn off heat, taste and adjust seasoning, then stir in basil and toss with pasta.

Serves 6

 

Summer Pasta Salad

• 8 oz prepared Basil pesto
• 1/4 cup mayonnaise
• 8 oz. pitted black olives
• 12 oz fresh or smoked mozzarella, cubed
• 2 large ripe tomatoes, diced
• 8 oz shredded parmesan cheese
• 1/4 cup pine nuts, toasted
• 1 bag Benedetto Cavallieri Pasta, cooked (any shape)

Combine pesto and mayo to make a creamy dressing. Toss all ingredients together and combine well; chill. Before serving, bring to room temperature. Taste and adjust seasoning with salt and pepper (note: if serving outdoors, on a hot day, omit mayonnaise. Increase pesto to 12 oz and thin with olive oil if necessary).

Serves 10 as a side dish.

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