Pasta with Olives and Rosemary Basil Vinegar

by Brennans Market Admin

Serving Size:ย Serves 4


12 oz Pasta

1 container Pitted Kalamata Olives, sliced

6 cloves garlic, crushed

8 leaves fresh basil

1/2 cupย  Extra Virgin Olive Oil

1/2 cup Brennanโ€™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. ย Toss with hot pasta and top with cheese.