Fresh tomato pasta

Made With Our

 

La Tourangelle Basil Oil 

$12.00

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Ingredients

• 12 oz. penne pasta
• 4 large ripe tomatoes
• 1-2 cloves garlic, minced
• 1 shallot
• 2-3 tbsp La Tourangelle Basil oil
• Juice from 1-2 lemons
• Salt to taste
• 1 tbsp capers
• 1 tbsp pine nuts

Directions

1. Cook pasta al dente.
2. Finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
3. When pasta is done cooking, drain, and immediately add to bowl. Stir.
4. Add lemon juice, La Tourangelle Basil oil, capers and pine nuts.
5. Toss well to combine, and salt to taste.
6. Great served warm, cold, or room temp. Best if eaten within 2-3 days.