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Pasta with Olives and Rosemary Basil Vinegar

Adapted By Brennan's 27 Sep 2018

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.