Spaghetti Aglio E Olio – vomFASS Madison University Avenue

Ingredients

• 1 lb thin spaghetti or 2 lb zoodles
• ½ cup vomFASS San Gimignano Extra Virgin Olive Oil
• 4 garlic cloves, crushed
• Salt
• 1 cup chopped fresh parsley
• 3 scallions (green onions), top trimmed, both whites and greens chopped
• 1 tsp black pepper
• 6 oz marinated artichoke hearts, drained
• ¼ cup pitted olives, halved
• ¼ cup crumbled Romano or Pecorino cheese
• 10-15 fresh basil leaves, torn
• 4 Tbsp vomFASS Aceto Balsamico Maletti