San Polo Toscanini Rubio, Tuscany Recipe
Make San Polo Toscanini Rubio, Tuscany Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
- 2
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add Cherry Tomatoes
Add the cherry tomatoes to the skillet, cooking for about 5-7 minutes until they start to burst and soften, stirring occasionally.
- 4
Combine Pasta and Sauce
Add the drained pasta to the skillet with the tomatoes. Toss together, adding a little reserved pasta water if needed to help the sauce coat the pasta.
- 5
Season
Toss in fresh basil leaves, salt, black pepper, and adjust with red pepper flakes and balsamic vinegar if desired. Mix well.
- 6
Serve
Plate the pasta and top with grated Parmesan cheese. Serve warm and enjoy!