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Spaghetti with tomatoes, basil and Libellula Extra Virgin olive oil

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It is very satisfying with a dinner salad and a nice glass of wine. It is really important that you use fresh, tasty cherry tomatoes.


  • 375 g spaghetti
  • 2 tablespoons of Libellula Extra Virgin olive oil
  • 2 cloves garlic
  • 400 g Italian cherry tomatoes, sliced in half (approximately 1.5 cups)
  • 2 tablespoons fresh basil, chopped
  • Salt and garlic

Cook pasta according to directions on package. While the pasta is cooking, saute the garlic and the red pepper flakes in Extra Virgin olive oil over medium heat. Don't let the garlic get brown. After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan. When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well. Add salt& pepper as you like.

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