Tonight The Mister was in charge in the kitchen.
The oil, basil, red pepper flakes and garlic were heated up for 2-3 minutes and then the heat was turned off. This blend sat for awhile so that it could infuse the Bertolli Classico olive oil. This is the base of many of The Mister’s delicious dishes.
The rest of the basil plus tomatoes await. The asparagus was being washed and sliced.
I supervised from the sidelines while testing the chilled Pinot Grigio. Because of this I didn’t catch a photo of the pancetta being prepared or the fresh angel hair pasta being boiled.
Mariah helped too.
Topped with freshly shredded Parmesan cheese and finished with a drizzle of Bertolli extra virgin olive oil.
Let’s eat!
