Pasta with Olives and Rosemary Basil Vinegar
Serving Size: Serves 4
12 oz Pasta
1 container Pitted Kalamata Olives, sliced
6 cloves garlic, crushed
8 leaves fresh basil
1/2 cup Extra Virgin Olive Oil
1/2 cup Brennan’s Rosemary Basil Vinegar
1/2 cup to 1 cup freshly grated American Grana or Parmesan
This flavorful pasta can be a light main course or a side dish. Serve warm or cold.
Cook pasta according to package instructions, drain. Drain and slice olives. Grate cheese.Chiffonade basil.
Combine olives, garlic, basil, oil and vinegar. Toss with hot pasta and top with cheese.