Spicy Casarecce with assorted cherry tomatoes, olives, basil and Nasturtium
Cook pasta according to package directions. Meanwhile in a skillet over med/high heat add olive oil, tomatoes and olives. Cook for about 1-2 minutes until tomatoes are blistered, but not burst. Add red pepper and Chardonnay. Reduce wine by half. Add vegetable broth and season to taste. Reserve ½ C. pasta cooking water. Drain pasta and add to the sauce with pasta cooking water as needed. Remove from the fire and toss with ½ of the basil and Nasturtium. Garnish with remaining basil and Nasturtium.