Penne Pasta with Tuscan Herb EVOO and Fresh Basil, Tomatoes and Avocado


  • ¾ lb. penne pasta
  • 3-4 ripe avocados, diced
  • 3 tablespoons chopped fresh basil leaves
  • 1 pint ripe grape tomatoes, halved
  • ¼ cup Bella Oliva Tuscan Herb EVOO
  • salt and freshly ground black pepper to taste
  • grated parmesan cheese to finish (optional)

Instrunction :

  1. Cook pasta al dente according to package directions.
  2. While the pasta is cooking, chop basil, grape tomatoes, and avocados.
  3. Combine cooked pasta, basil, tomatoes, and avocado in a large bowl. Add the Tuscan Herb EVOO.
  4. Generously salt and pepper to taste and toss well. Finish with grated parmesan cheese, if desired. Serve immediately or at room temperature.

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