Thursday, 2 June 2016

Garlic, Basil, Olive Oil and Parmesan Pasta

We love pasta dishes. Pasta meals are always a success in our house, whether it is covered in sauce or served in a plain and simple way like today's dish they are always enjoyed by all.

One foodie product that I love are artisan products. So when the hubby saw some deliciously red tagliatella on a recent shopping trip he knew that it would go down well. This red tagliatella is made red by using beetroot juice and Bardo red wine. A pasta like this does not need a heavy sauce, it needs complimenting with traditional Italian flavours.

This is what I did...

Garlic, Basil, Olive Oil and Parmesan Pasta


250g artisan pasta
2 large garlic cloves
1tbsp chopped fresh basil leaves
2tbsp extra virgin olive oil
Parmesan cheese


1 - Cook the pasta in a pan of salted boiling water for 6 minutes or until al dente

2 - Drain the pasta and leave in the colander

3 - In the pan gently heat the olive oil and add the crushed garlic. Cook gently for 5 minutes.

4 - Add the pasta and toss together until the pasta is coated in the garlic oil

5 - Scatter over the basil, grate in Parmesan cheese to taste and thoroughly mix

6 - Serve with a little extra Parmesan and garnish with a little basil

This dish is simply yet so delicious. It is perfect for a quick mid week meal when you are short of time you know that within 15 minutes you can have a meal that is full of the flavours of Italy!

Enjoy x

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