I’m a sucker for cold foods, especially in the summer. This pasta dish is, in my opinion, best served cold. It’s light, healthy, really easy to prepare, and packs a ton of flavor with few ingredients. The Cinnamon Basil adds a warm flavor. I have never seen Cinnamon Basil in the grocery store, so you can of course use Sweet Basil instead, but next time you’re out shopping for herb plants or seeds, I’d highly recommend giving Cinnamon Basil a try!
Ingredients:
- 1 Package Pappardelle Pasta
- 1/4 tsp Ground Sea Salt
- 2 Tbsp Extra Virgin Olive Oil
- 3/4 Cups Toasted Pine Nuts
- 1/2 Cup Chopped Cinnamon Basil (or Sweet Basil)
- 3/4 Cup Sun-dried Tomatoes (canned with olive oil) quartered
- 7 Cloves of Garlic, peeled and quartered
- 3 Tbsp Capers
- 2 Tbsp Lemon Juice
- Freshly Ground Black Pepper to taste
Cook pasta according to package directions. Add the Sea Salt to the water as it starts to boil. Once cooked (it should take about 5 minutes), strain, rinse, and mix in Extra Virgin Olive Oil. Set aside.
In a skillet brushed with Olive Oil over medium heat, toast your pine nuts. Stir frequently to avoid burning until toasty brown. Pour into a bowl.
In a skillet brushed with Olive Oil over medium heat, sauté Garlic Cloves, stirring frequently. Cook until fragrant and softened. Pour into the bowl with Pine Nuts. Add all remaining ingredients to bowl, except pasta and black pepper. Stir well until the ingredients are thoroughly mixed. Chill all ingredients in the refrigerator for about an hour.
To serve, either toss the ingredients in the bowl together with the pasta, or you can serve the pasta and spoon the mixture on top of each serving evenly. Sprinkle with fresh ground Black Pepper and dig in!
This recipe works great for cook-outs and potlucks because it makes a large quantity and is meant to be served cold! You can also make the “sauce” without the pasta and use as a topping for your garlic bread!
- 1 Package Pappardelle Pasta
- ¼ tsp Ground Sea Salt
- 2 Tbsp Extra Virgin Olive Oil
- ¾ Cups Toasted Pine Nuts
- ½ Cup Chopped Cinnamon Basil (or Sweet Basil)
- ¾ Cup Sun-dried Tomatoes (canned with olive oil) quartered
- 7 Cloves of Garlic, peeled and quartered
- 3 Tbsp Capers
- 2 Tbsp Lemon Juice
- Freshly Ground Black Pepper to taste
- Cook pasta according to package directions. Add the Sea Salt to the water as it starts to boil. Once cooked (it should take about 5 minutes), strain, rinse, and mix in Extra Virgin Olive Oil. Set aside.
- In a skillet brushed with Olive Oil over medium heat, toast your pine nuts. Stir frequently to avoid burning until toasty brown. Pour into a bowl.
- In a skillet brushed with Olive Oil over medium heat, sauté Garlic Cloves, stirring frequently. Cook until fragrant and softened. Pour into the bowl with Pine Nuts.
- Add all remaining ingredients to bowl, except pasta and black pepper. Stir well until the ingredients are thoroughly mixed.
- Chill all ingredients in the refrigerator for about an hour.
- To serve, either toss the ingredients in the bowl together with the pasta, or you can serve the pasta and spoon the mixture on top of each serving evenly. Sprinkle with fresh ground Black Pepper and dig in!
