arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Pasta with Olives and Rosemary Basil Vinegar

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4

Ingredients

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

Description
This flavorful pasta can be a light main course or a side dish. Serve warm or cold.

Preparation
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.