Enjoy this delicious pasta recipe with some slices of our new Roasted Garlic and Onion Bread
- 8 ounces pasta
- 2 tablespoons olive oil
- 4 cloves roasted garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 2 slices When Pigs Fly Roasted Garlic and Onion bread, cubed
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced roasted garlic and chopped onion, and sauté until the onion is translucent and fragrant.
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes, until they start to soften.
Add the cooked pasta to the skillet and toss well to coat it with the garlic, onion, and tomato mixture. Cook for an additional 2-3 minutes to let the flavors combine.
In a separate pan, toast the cubed roasted garlic and onion sourdough bread over medium heat until golden and crispy.
Remove the pasta from the heat and stir in the grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.
Serve the pasta in bowls, topping each portion with the toasted sourdough bread cubes.