No-Cook Puttanesca with Arugula and Basil over Trumpet Herb Blend

Serving Size: 4-6


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


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. In a large serving bowl, toss tomatoes, garlic, oil, capers, vinegar, lemon peel and crushed red pepper until well mixed.
  3. Just before serving, add arugula and basil to tomato mixture. Stir well. Serve sauce over individual plates of pasta.