Pasta with Garden Fresh Cherry Tomatoes
3 Tbsp. Seasons Medium intensity Extra Virgin Olive Oil, your favorite
1 large yellow onion, finely chopped
2 cloves garlic, minced or pressed
½ Tsp. red pepper flakes
½ Tsp. Seasons Sun Dried Tomato Salt, or to taste
¼ Tsp Seasons Pepe e aglio (black pepper blend)
2 pints cherry tomatoes
½ cup pitted Kalamata olives, rinsed & roughly chopped
2 Tbsp. capers, rinsed & roughly chopped
1 pound spaghetti (available at Seasons Taproom)
Seasons Basil Infused Extra Virgin Olive Oil
1 handful fresh basil leaves, torn
1 handful fresh parsley, minced
Bring a large pot of salted water to boil. Add the pasta to the pot and cook according to the package directions, stopping 1 minute before the recommended cooking time. Remove from the heat and drain well.
Heat Seasons Extra Virgin Olive Oil in a large skillet (or sauté pan) over medium heat. Add the onion to the pan, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook just until fragrant. Add the cherry tomatoes, olives, capers and black pepper blend. Cook for 5 minutes stirring occasionally. Remove the skillet from the heat. Stir in the cooked pasta, basil and parsley. Drizzle with some Basil infused olive oil before serving. Enjoy hot or at room temperature.