Pasta Di Pomodoro E Aglio (Summer Tomato and Garlic Pasta)


Prep time: 10 Minutes
Cook time: 25 Minutes
Total time: 35 Minutes
Serves: 6 Servings



Roasted tomatoes:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper place tomatoes on sheet.
  3. Drizzle with 1 Tbsp of Durant Olive Mill Arbequina Extra Virgin Olive Oil
  4. Sprinkle with ½ tsp of kosher salt
  5. Roast for 20-25 minutes until the tomatoes become soft and tender, remove from oven and set aside. 



  1. Prepare pasta according to package instructions, be sure to salt water (usually 2 Tbsp kosher salt).
  2. Reserve 2 cups of pasta water before draining, then set pasta aside while you prepare the sauce.
  3. In the same pasta pot, add your ¼ cup Durant Arbequina Extra Virgin Olive Oil as well as your ¼ cup Durant Olive Mill Garlic Fused Olive Oil, heat oil on medium and add your chopped garlic. Let cook for about 30-45 seconds until the garlic becomes fragrant.
  4. Quickly add your red pepper flakes and saute for another 30 seconds to allow the heat of the pepper to infused the oil.
  5. Next add your reserved pasta water and lemon juice and 1 tsp kosher salt, allow to boil then reduce to low for about 5 minutes.
  6. Add your pasta and work through the sauce, finally add your parsley and parmesan cheese.

*Recipe and imagery courtesy of Cosette Posko – Cosette’s Kitchen