Floating Olive Branch
Balsamic Meatball Pasta Pomodoro

Serves 4 


1/2 cup Italian Fig Dark Balsamic 

1 cup red wine 

2 tablespoons Rosemary Infused Olive Oil 

1lb. pre-made meatballs 

2 tablespoons Pesto Infused Olive Oil 

3 garlic cloves, peeled and minced 

1 (28oz) can whole peeled tomatoes 

Rosemary Infused Salt and pepper to taste 

1lb. Linguine cooked according to the instructions on the package. Reserving 1/4 cup of the pasta water 

1/4 cup grated parmesan 

3 tablespoons fresh basil leaves 

Pinch of crushed red pepper flakes 


Preheat a slow cooker to the sauté setting. Once hot, add the Fig Infused Balsamic, wine, and Rosemary Infused Olive Oil, whisk to combine, and simmer. Simmer for 5 minutes before adding the meatballs and programming the slow cooker to cook on high. Cover and cook for 2 hours. 

Meanwhile, heat Pesto Infused Olive Oil in a medium saucepan over medium-high heat. Once hot, add the garlic and canned tomatoes. Bring to a simmer, stirring occasionally, and cook for 20 minutes, breaking the whole tomatoes into smaller pieces throughout the cooking process. Season the Pomodoro sauce to taste with Rosemary Infused salt and pepper and set aside. 

When ready to assemble the pasta, return the Pomodoro sauce to medium heat. Once the sauce has been reheated, using a slotted spoon, transfer the meatballs into the pot with the sauce and stir to combine. Add the reserved pasta water and cooked linguine to the sauce and stir to combine. 

Transfer the pasta, sauce, and meatballs to dinner plates or bowls and top with grated parmesan, basil, and pepper flakes before serving.