- 16 oz. Italian Pesto Blend Pasta
- 5 medium vine-repined tomatoes (chopped)
- 1-2 garlic cloves (minced)
- ½ oz. fresh basil (chopped)
- 1 Tbsp. extra-virgin olive oil (we suggest the Spicy Calabrian Pesto)
- 2-4 tsps. Balsamic vinegar (we love the Traditional 18-year aged)
- 1/3 cup shredded Parmesan Cheese
- Salt & Pepper, to taste
- In a bowl, combine tomatoes, garlic, basil, olive oil, balsamic and parmesan cheese.
- Let mixture rest for 15 minutes.
- Bring 4 quarts of lightly salted water to a boil.
- Add pasta to water, return water to a gentle boil and cook for 12-14 minutes or until al dente, stirring intermittently.
- Strain pasta.
- Toss tomato mixture with cooked pasta.
- Season with salt and pepper to taste.
- Let cool for 1 hour, then serve.
