Pasta and Ripe Olives With Rosemary Basil Vinegar

 

Pasta and Ripe Olives With Rosemary Basil Vinegar

Part of Ep. 1403 Ep. 1403 - Hot Plants

Yield: Serves 4

Credit: Colleen's Tough Times Vinegar

Ingredients

8 oz. pkg. favorite pasta
1 can pitted ripe olives
6 cloves garlic, crushed
Fresh or dried basil
1/2 cup olive oil
1/2 cup Colleen's Rosemary Basil Vinegar
Freshly grated Parmesan cheese

Preparation

Cook pasta as directed, drain. Drain and slice ripe olives. Grate cheese. Cut fresh basil, if available, in small pieces; use dried if necessary. Toss all ingredients together with oil and vinegar. Pour over pasta. Top with freshly grated Parmesan cheese. Serve warm or cold.

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