Linguine with Fresh Tomatoes and Spices
Ingredients:
1 lb linguini or spaghetti
1 cup extra-virgin olive oil
2 Tbsp minced garlic
2 to 3 tsp Ka‘iulani Italian Spice
1 to 2 tsp Ka‘iulani Pele’s Fire
2 cups or 1 basket cherry tomatoes, halved
2 cups fresh basil, mostly chopped but leave some basil leaves whole for garnish
• Parmesan cheese, grated
Process:
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Heat olive oil in pan, add garlic and simmer for a few minutes. Remove from heat. Do not let garlic brown.
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Add the spices, fresh tomatoes and fresh chopped basil (hold some out for tossing at the end) to the oil. Let marinate for at least an hour.
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Cook pasta according to directions (should be cooked al dente). Remove from water and drain in colander.
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Add hot pasta to olive oil marinade then add basil and toss together. Let marinate for at least 15 minutes. Adjust seasoning if so desired.
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Serve on individual plates and sprinkle Parmesan cheese on top.
Serves 4 to 6.
Variation: Dice 4 strips of bacon or equivalent pancetta and fry until semi crisp, drain on paper towels, add to pasta.
