TULSA, Oklahoma - Pasta al Fresco with Montereau Executive Chef Richard Applegate.

Ingredients:
1 lb cooked penne pasta
2 cups grape tomatoes
2 Tbsp. minced garlic
¾ cup white wine
4 fresh basil leaves
Salt and black pepper to taste
Shaved parmesan cheese
Extra virgin olive oil

Directions:
1. Sautee garlic in 1 tablespoon of olive oil for 30 seconds
2. Add tomatoes, season with salt and pepper and saute for about two minutes
3. Add wine, bring to a simmer and toss in pasta
4. Garnish with parmesan cheese and fresh basil and drizzle with a little olive oil