Instructions: Cook the pasta in lightly-salted boiling water until just al dente, about 3 to 4 minutes if fresh. Drain and immediately run cold water over to stop the cooking. Drain again and toss with 2 tablespoons of the olive oil to prevent the pasta from sticking. Warm the remaining olive oil in a pan, add the shallots and garlic, and saute for 3 minutes. Remove from heat and cool. Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta.

Serve in bowls, sprinkled with freshly-grated cheese, a drizzle of Basil Oil around, and a basil sprig for garnish.

This recipe yields 4 servings.

Recommended wine: A lighter-style Cabernet or Merlot would add a rich note to this dish.

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