This Mediterranean pasta is quick to prepare and is a vegetarian dish that is loaded with Looye Honeytomatoes! The Pecorino Romano cheese and the hint of basil gives this meal a Mediterranean touch.
I want to make
Peel and finely chop the onions.
Cut the Looye Honeytomatoes in half.
Tear the basil leaves into large pieces but make sure to keep two aside for the garnish.
Cook the pasta according to the instructions on the package.
Heat the butter and olive oil in the wok.
First stir-fry the pine nuts and red onion, then lower the heat and stir-fry the Looye Honeytomatoes.
Add the torn basil leaves and a pinch of salt and pepper and stir.
Once the pasta is cooked, drain well and then mix in the stir-fried Looye Honeytomatoes.
Divide the Mediterranean pasta over the plates.
Finish the dish with Pecorino Romano shavings and garnish with an extra basil leaf.