Coconut Pappardelle
A twist on traditional Italian pasta with a Venezuelan-inspired coconut sauce. This dish is a unique fusion of Italian and Latin American flavors.
Ingredients
- ●8 oz pappardellefresh or dried
- ●1 can coconut milkfull-fat
- ●1/4 cup chewychopped fresh coconut
- ●2 tbsp dried basilchopped
- ●2 tbsp olive oilfor cooking
- ●2 cloves garlicminced
- ●to taste salt
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the minced garlic and cook for 1-2 minutes until fragrant.
- 4
Pour in the coconut milk and stir to combine with the garlic.
- 5
Add the chopped dried basil and stir to combine.
- 6
When the pasta is al dente, reserve 1 cup of pasta water and then drain the pappardelle.
- 7
Add the cooked pappardelle to the skillet with the coconut sauce and toss to combine.
- 8
Add some reserved pasta water if the sauce seems too thick.
- 9
Season with salt to taste.
- 10
Serve immediately and garnish with chopped fresh coconut.