Exceptional Italian Olive Oils & Artisan Balsamic Vinegars
L'arte dell'Olivo
  • Home
  • Olive Oils
    • Olive Oils
    • Production
  • Balsamics
    • Balsamic Vinegar - Production
  • Order
  • Recipes
    • Cocktails >
      • Blood Orange & Basil Spritzer
      • Nuovo Balsamic Bloody Mary
      • “Sangue di Maria” Bloody Mary Elixir
      • Raspberry Balsamic Martini
      • Raspberry White Balsamic Prosecco Aperitivo
    • Appetizers >
      • "Potato candy" with Flavors of Lemon and Rosemary
      • Smoked Salmon on Endive Spears with a L'arte EVOO & Balsamic Caper Vinaigrette
      • Tuscan White Bean Hummus Dip
      • Carpaccio of Zucchini with L'arte Lemon White Balsamico
      • Endive Boats with L'arte Balsamic and EVOO Marinated Vegetables
      • Endive Spears with Tuscan White Bean Radicchio Salad
      • Fettunta (the original Tuscan garlic bread)
      • Deviled Eggs with L'arte Balsamic
      • L'arte Olive Oil Dip Recipe
      • Tangy Fresh Mediterranean Lentil Salad
    • Breads and Cakes >
      • Chocolate Cupcakes
      • Focaccia
      • Rosemary & Sea Salt Bread
      • Savory Bread Rings
    • Pasta Plates >
      • Spaghetti Aglio, Olio, e Peperoncino (garlic, oil & red pepper flakes)
      • Pasta with fresh cherry tomatoes
    • Salads >
      • Broccoli Bacon Salad
      • Kale Salad with Balsamic Yogurt Vinaigrette
      • L'arte Ranch Dressing
      • Shrimp Avocado Salad
      • Shrimp Veggie Salad
    • Soups >
      • L'arte Chick Pea Soup
      • Roasted Pumpkin Soup
    • Fish and Meats >
      • Baked Oven Roasted Chicken
      • Grilled Scallops L'arte Style
      • Truffle Balsamic Roasted Chicken with Mushrooms
      • Chicken Piccata L'arte Style
      • Keith's Famous Hamburger Recipe
      • L'arte Filipino Chicken Adobo
      • L'arte Lemon Balsamic Chicken with Mushrooms and Peas over Quinoa
      • Lemon-Truffle Balsamic Marinade
      • Orange Glazed Rosemary Balsamic Chicken
      • Pomegranate or Raspberry Balsamic Chicken with Thyme
      • Oven Roasted Salmon w/Lemon Thyme Balsamic Glaze
      • Rosemary Glazed Lamb Chops
      • Oysters L'arte
    • Side Dishes >
      • Gourmet Coleslaw w/ Spicy Pepper Balsamic
      • Balsamic Glazed Brussel Sprouts
      • Balsamic Glazed Squash & Aged Cheese Shards
      • Fagioli - Tuscan Beans
      • Farro with Pistachios, Mixed Herbs and Golden Raisins
      • Grilled Brussel Sprouts
      • Hearty Roasted Vegetables with L'arte Olive Oil
      • Mashed Sweet Potatoes w/Garlic & Rosemary Balsamic
      • Middle Eastern Spiced Trasimeno Fagiolini
      • Moroccan Lentil Salad
      • Nuovo EVOO Mashed Potatoes
      • Pomegranate Balsamic Glazed Carrots
      • Roasted Brussel Sprouts, Asparagus and Cauliflower with L'arte Olive Oil
      • Roasted Cauliflower with Shallot and Truffle White Balsamic
      • Roasted Vegetable Hummus
      • Rosemary Balsamic Pan Glazed Chickpeas
      • Shaved Fennel Mixed Salad with Blood Orange & Basil Vinaigrette
      • Spicy Toasted Garbanzo Beans & Pistachios
      • Summer Estrusco Bean Salad
      • Truffled Potato Salad
      • Wilted Spinach Salad w/Raspberry Balsamic Bacon Dressing
    • Sandwiches >
      • Oregon Tuna Melts
    • Desserts >
      • Fruit Salad w/Raspberry Balsamic
      • L'arte Chocolate Chip Cookies
      • Lemon Tart
      • Strawberries in Balsamic
      • White Balsamic Sauteed Apples
  • FreshPress
  • Get E-mail!
  • The O-Blog
  • Who We Are

Pasta with fresh cherry tomatoes, L'arte EVOO and Lemon White Balsamic

Picture

  • INGREDIENTS:
  • Pasta of your choice
  • 1/4 cup of L'arte Extra Virgin Olive Oil
  • 3 tablespoons of L'arte Lemon White Balsamic
  • 1 & 1/2 cup of halved small vine ripened tomatoes
  • 1 medium onion, diced
  • 2 cloves of garlic, crushed
  • 4 leaves of basil, cut into small pieces
  • 1 tsp. salt
  • 1 or 2 Tbls. minced fresh Italian parsley (optional sprinkled on top when serving) 
  • Freshly grated Parmesan 



​PREPARATION:

Bring a large pot of salted water to the boil.

In a frying pan (cast iron is our preference), begin to heat and add L'arte Extra Virgin Olive Oil and diced onion and saute until almost soft.  Add garlic, tomatoes and salt. Continue to saute until the tomatoes are cooked down, given off liquid and it is beginning to thicken, a good 10 minutes or so. At this point raise the heat to high and toss in the Lemon White Balsamic and let it be absorbed for a good 2-3 minutes, until sauce is thick again.  Taste and make sure you have salted it enough and add some pepper if you like. It is ready!

​Cook the pasta al dente and drain. Add immediately to the sauce in the sauce pan and mix well. Serve immediately with some grated Parmesan cheese and a sprinkle of Italian parley.

Proudly powered by Weebly