Roasted pignoli nuts and tangy sun-dried tomatoes mixed with garlic and capers over artisan pasta for a delicious, easy and simple dish.
(Prep time 10 Min | Cook Time 30 Min | Serves 6)
Ingredients
- 1 jar Pignoli Nuts (1.75 oz)
- 3 tbsp Imported Extra Virgin Olive Oil
- 7 Whole Garlic Cloves, thinly sliced
- 1 jar of cut Sun Dried Tomatoes (10 oz), drained and chopped
- 2 tbsp Capers in Sea Salt, drained and rinsed
- 1 1/2 cups Chicken Stock
- 1 lb of Artisan Pasta, your choice
- Grated Romano Cheese, to taste
Directions:
- Roast pignoli nuts in a pan on high heat until golden brown, stirring occasionally as to prevent burning, and set aside.
- Heat oil in a large pan, then add garlic and sauté until light brown.
- Add tomatoes and capers to pan, sautéing for 2-3 minutes.
- Stirring well, add chicken stock and toasted pine nuts.
- Cook pasta to just before al dente, reserving 1 cup of pasta water.
- Drain and add pasta to pan with mixture, then toss until coated.
- Add reserved pasta water if pasta is too dry for your liking.
- Sprinkle with Romano cheese, if desired. Serves 6.
- Sit back, and enjoy your Pasta with Pignoli Nuts & Sun Dried Tomatoes dish!