We had a wonderful time at Oil & Vinegar on Saturday, July 13th. We held our successful Plant-Based Italian Cuisine event and met great people.
Pasta can be carb-loaded, and the classic Italian cuisine can be filled with saturated oil and fats, but we made a healthier option with much less oil.
Here's our delicious, flavor-explosive, rainbow-colored pasta recipe:
Ingredients (4 servings):
1/2 package of Pasta Del Mare pasta
3 Tbsp water
1 pint cherry tomatoes, halved
1/2 tsp fresh rosemary
1/8 cup fresh basil
2 Tbsp minced garlic
1/2 tsp grated carrot
5.3oz olives
1 Tbsp tomato paste
3 Tbsp tomato pulp vinegar
1/8 tsp pink salt
1/8 tsp black pepper
2 Tbsp Chardonnay garlic oil
1 tsp maple syrup
Instructions:
Pasta: Cook pasta according to package instructions. However, cook pasta for 5 minutes to keep the pasta from sticking together. The pasta should be really al dente, because it will continue to cook in the sauce.
In another pot, add 3 tablespoons of water to keep from sticking and heat on medium-high heat.
Sauce: Once the water starts to dissipate, add cherry tomatoes, fresh rosemary, fresh basil, minced garlic, grated carrots, and olives to the water.
Once the combination has started to cook down, add tomato paste, tomato pulp vinegar, pink salt, black pepper, chardonnay garlic oil, and maple syrup.
Cook until garlic is tender and tomatoes have softened up.
Add cooked pasta to sauce and serve warm.