Ingredients
- 1/2 cup Filippo Berio Extra Virgin Olive Oil
- 2 garlic cloves, peeled
- 8 large fresh basil leaves, stemmed
- 1/4 cup tightly packed flat-leaf parsley leaves
- 2 cups cherry tomatoes cut in half
- 1 teaspoon salt
- Coarse black pepper to taste
- 1 teaspoon sugar (Optional)
Preparation
Step 1
Pour the olive oil into a bowl and set aside. Make a pile on a cutting board of the garlic, basil, and parsley. Mince with a chef's knife or put the ingredients into a food processor and pulse a few times until they are minced.
Scrape the garlic mixture into the olive oil.
Add the tomatoes to the olive oil with the salt and pepper and sugar. Mix well.
Cover the bowl and allow the mixture to marinate several hours at room temperature before using.
Stir occasionally to blend the ingredients. The sauce can also be made a few days ahead of time and refrigerated. Bring to room temperature before using.
To use on pasta, cook ½ pound of short cut pasta such as farfalle, rigatoni or fusilli until al dente.
Drain and toss the pasta while hot with the room temperature sauce. Serve immediately with grated cheese passed on the side.