Your shopping cart is empty.

Spinach Garlic Pasta Luce Linguine with Heirloom & Yellow Tomatoes

Social Media Sharing


Serving Size: 
  • 1 lb. Pappardelle’s Spinach Garlic Pasta Luce Linguine
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • 2 shallots, minced
  • 1 lb. heirloom tomatoes, chopped
  • 1 lb. yellow tomatoes, chopped
  • ¼ cup fresh basil, chopped
  • 2 sage leaves, chopped
  • Salt and pepper to taste
  1. In a sauté pan, heat 2 tablespoons of the olive oil. Add the garlic and cook until fragrant (about 1 minute). Add the shallots and cook until softened, about 4 minutes.
  2. In a mixing bowl, toss the garlic and shallots with the tomatoes, basil and sage. Season with salt and pepper to taste.
  3. Cook the pasta in a large pot of boiling salted water until just tender (about 14 minutes), stirring occasionally. Drain.
  4. Toss the pasta with 1 tablespoon olive oil and mix with tomatoes, garlic, shallots, basil and sage. Serve immediately.

From This Recipe