Local, Organic Baby Tomatoes, Basil and Sigona’s Olive Oil over Fresh Saporito Pasta

This dish comes together in no time, especially when you use our locally made Saporito pasta. It’s a fantastic way to use the local, organic baby tomatoes, which are absolutely fantastic this summer. Serves 2-4.


  • ½ Pint local organic baby tomatoes, halved
  • 3 TBL Sigona’s Fresh Press Leccino extra virgin olive oil
  • Salt and pepper, to taste
  • 1 pkg. fresh Saporito pasta
  • 2 cloves garlic, minced OR 1 small shallot, minced
  • Freshly grated parmigiano reggiano
  • 6 leaves Fresh basil, julienned

Directions: Sprinkle sliced tomatoes with salt and pepper. Let them sit for 5 minutes to release their juices.

Cook the pasta according to the package directions. Reserving about 1/2 cup of the cooking liquid, drain pasta and set aside.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic or shallot, season with salt & pepper and cook about 2 minutes, stirring constantly so the garlic/shallot does not burn.
Add the sliced tomatoes and cook for 30 seconds. Add the cooked pasta and a bit of the reserved cooking liquid, as much needed to allow for easy mixing and to give it a slight creamy texture. Stir ingredients together well and cook about 2 minutes more to reheat the pasta.

Transfer to a serving dish, sprinkle with parmigiano reggiano and julienned basil. Serve immediately.

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