Tuscan Summer Spaghetti

• 1 lb Cherry tomatoes
• 4 Tbsp Olive oil
• 1 Cup Tuscan flavored BLENDABELLA
• 4 Tbsp Fresh lemon juice
• 4 cloves Garlic, minced
• 1 Tbsp Apple cider vinegar
• To taste Salt and pepper
• ½ Cup Fresh chopped basil
• ½ Box Angel hair pasta

Instructions

1. Cut all cherry tomatoes into halves and toss them in a bowl with the oil, BLENDABELLA, lemon, garlic, cider, salt, pepper and basil. Let that marinate while you cook the pasta.
2. Cook the pasta to Al dente, strain and rinse under cold water.
3. Toss the spaghetti in the tomato basil marinade, top with more basil or salt if needed and let sit for 10 minutes.