Your Cart is Empty
*FREE SHIPPING ON ORDERS OF 9+ DRY PRODUCTS*
We love hearing how Pappardelle's products inspire you!
Congratulations to Cindy Watson for her 5-ingredient winning dish!
This recipe embraces the best of the season and makes an easy meal that doesn’t heat up the kitchen. There are many recipes out there using a no-cook sauce for pasta. This is inspired by several of them. Served with a salad, it is the perfect light weeknight meal
No Cook Cherry Tomato Pasta
2 cups cherry tomatoes halved
(if you can find them use a variety of colors: red, yellow, chocolate, white)
1/4 cup olive oil
1 tsp garlic finely diced or grated (I use a microplane)
1/4 tsp red pepper flakes (more if you like it spicier)
8 basil leaves
1 tsp salt
freshly ground pepper
freshly grated parmesan cheese (as much as you like)
4 ounces Pappardelle’s Italian pesto pasta
For the sauce:
In a medium bowl, combine olive oil, garlic, salt, pepper and red pepper flakes. Chiffonade 5 of the basil leaves. Stir to combine, then add the tomatoes and mix well. Cover for 1-4 hours. (mixing this earlier in the day means the flavors have time to “get happy”) Stir once or twice.
Cook the pasta in a large pot of boiling salted water until al dente, about ten to twelve minutes. While the pasta is cooking, chiffonade the last three basil leaves. Add two thirds of the basil to the tomato mixture, reserving some to sprinkle on top before serving. Grate the parmesan cheese.
Once the pasta is finished cooking, drain and immediately add to the tomato mixture. Stir to combine and put in bowls and top with the cheese and the basil.
(you can always add more basil or more cheese depending on your own preferences. Fresh mozzarella or romano would be a great substitution)
Thank you again from Pappardelle’s for everyone who submitted their stunning recipes!