POMODORO PASTA WITH DARK OPAL BASIL

RECIPES
TIME TO MAKE:

25 MIN

Fresh tomato and basil pasta is a simple yet flavorful recipe that’s fit for weeknights and dinner parties. It doesn’t take much time to whip together, but the final dish is oh so delicious! We’ve elevated this meal with our dark opal basil, which has a slightly milder flavour and deep purple colouring. It’s a striking swap when recipes call for ordinary sweet basil. 

Utilizing milder basil also allows you to play with the flavour profile of this iconic dish. Those who want a warm, spicy kick – add in a biquinho brazil pepper, known for its smokey and sweet taste. Shred a hearty amount of aged Parmigiano Reggiano (and dare we suggest a drizzle of truffle oil?) to delight your taste buds and wow your guests. 

As the tomato and basil pasta ingredients make its own sauce, serve with a piece of fresh, crunchy bread to Fare la Scarpetta. This beloved term used in Italy translates to “make the little shoe,” referring to the small piece of bread used to mop up the last of the sauce on your plate.

Toss a simple side salad of Vegehome grown greens and drizzle with oil and vinegar, and voila! A simply divine dinner made in no time.

 

INGREDIENTS

MADE WITH

BIQUINHO BRAZIL PEPPER
DARK OPAL BASIL
SWEET N NEAT TOMATOES
SPICY BUSH BASIL

DIRECTIONS

  1. Thinly slice the garlic and onion and fry in a pan with olive oil until translucent.
  2. Add chopped tomatoes into pan.
  3. Crush tomatoes in a pan using a large wooden spoon to create a puree.
  4. Add sliced biquinho pepper.
  5. Cook over medium heat until sauce reduces.
  6. Boil water (adding sea salt) and cook linguine Al Dente.
  7. Add linguine and a quarter cup of cooking water to sauce.
  8. Let the sauce reduce at high heat.
  9. Serve linguine and garnish with dark opal basil and aged parmesan.