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Basil Vinaigrette Pasta

*This recipe was inspired by and adapted from "What's Gaby Cooking"



  • 1 pound of pasta 
  • Basil vinaigrette as needed (recipe below)
  • 2 cloves garlic
  • 1 shallot, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 head of broccoli 
  • 1 cup of corn 
  • Kosher salt and freshly cracked black pepper
  • 1 small onion 
  • Jalapeno infused olive oil

Ingredients for Basil Vinegarette 

  • 1 shallot roughly chopped
  • 2 cups fresh basil leaves (stems removed)
  • 1 clove garlic 
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil 
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 teaspoons oregano olive oil 

Instructions for the pasta: 

  1. Cook pasta according to the package directions. Drain and set aside. 
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, pepper flakes, broccoli, and corn. Saute until vegetables are cooked. 
  3. Add the pasta and 1/2 cup of basil vinaigrette and todd to combine. Add more sauce as needed and season with salt and pepper. 
  4. Drizzle jalapeno olive oil over the pasta to taste. 

Instructions for the vinaigrette: 

  1. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

Photos by Leslie Carvitto 

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