Ingredients
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1 box (16 oz) high-quality Spaghetti
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1 jar McEvoy Ranch Basil & Pine Nut Pomodoro Sauce
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3 tbsp McEvoy Ranch Organic Basil Olive Oil (plus more for drizzling)
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1/3 cup Pine Nuts
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1/2 cup Fresh Basil leaves, torn
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1/2 cup Grated Parmesan or Pecorino Romano
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Red pepper flakes (optional, for heat)
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Kosher salt and freshly cracked black pepper
Instructions
Toast the Pine Nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3 to 5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove immediately from the pan and set aside.
Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Warm the Sauce: While the pasta cooks, empty the jar of McEvoy Ranch Basil & Pine Nut Pomodoro Sauce into a large skillet over medium heat. Stir in 2 tablespoons of the Organic Basil Olive Oil. Once simmering, lower the heat to maintain a gentle warmth.
Toss & Emulsify: Add the cooked spaghetti directly into the sauce. Pour in a splash of the reserved pasta water and toss vigorously. The starch in the water combined with the Organic Basil Olive Oil will create a glossy, silkier coating on the noodles.
The Finish: Remove from heat. Fold in the toasted pine nuts and the fresh torn basil.
To Serve: Plate the spaghetti and finish each bowl with a generous drizzle of the remaining Organic Basil Olive Oil, a sprinkle of cheese, and red pepper flakes if desired.
Ranch Tip: For an extra layer of flavor, try finishing the dish with a pinch of lemon zest to brighten the herbal notes of the Organic Basil Olive Oil.
