Caserecce with Aglio Olio Tomato Filets
Recipes
If you can’t find fresh basil, just toss in a teaspoon of dried oregano. It’s the flavor of the tomatoes, oil and garlic that are the highlight of this simple pasta dish.
Ingredients
- 1 jar of jovial Whole Peeled Tomatoes
- 2 minced cloves of garlic
- 4 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
- 1 tsp. red pepper flakes
- 4 oz. shredded Pecorino Cheese
- 1 cup fresh basil leaves
- 12 oz. box jovial Gluten Free Brown Rice Caserecce pasta
Instructions
- Place the whole tomatoes from the jar in a large bowl. Slice into filets lengthwise and discard the seeds with a sharp knife. Set aside.
- Add the tomato puree from the bowl into a large skillet with oil, garlic and red pepper.
- Cook on very low heat for 10 minutes with salt and pepper to taste. Make sure the heat is low enough not to brown the garlic.
- Add tomato filets and cook for 5 more minutes.
- Add shredded cheese and basil and cook for 2 minutes.
- Cook pasta according to package instructions.
- Toss pasta into the skillet, turn up the heat and stir until the pasta absorbs the sauce.
- Serve right out of the skillet.
