No-Cook Puttanesca with Arugula and Basil over Trumpet Herb Blend
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s Trumpet Herb Blend
2 cups tomatoes, chopped
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons capers, drained and chopped
1 tablespoon Bella Sol Modena Barrel-Aged Balsamic
1/2 teaspoon lemon zest
1/2 teaspoon crushed red pepper
2 bunches arugula, stems removed and coarsely chopped
2 cups fresh basil, coarsely chopped
Instructions:Â
- Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
- In a large serving bowl, toss tomatoes, garlic, oil, capers, vinegar, lemon peel and crushed red pepper until well mixed.
- Just before serving, add arugula and basil to tomato mixture. Stir well. Serve sauce over individual plates of pasta.