Spaghetti with tomatoes and arugula
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Spaghetti |
2 | cups | Arugula, chopped |
6 | Shallots, chopped -=OR=- | |
4 | Garlic lcoves, chopped | |
2 | tablespoons | Olive oil |
2 | cups | Tomatoes, chopped |
Salt | ||
Red pepper flakes -=OR=- | ||
Cayenne, to taste |
Directions
Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain. Meanwhile, lightly saute the shallots or garlic in the olive oil. Add the tomatoes. Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne. Toss the pasta & arugula with the tomato sauce & serve immediately. VARIATIONS: Add the arugula to the tomato sauce rather than the pasta. Use wholewheat pasta instead of spaghetti & broccoli tops instead of the arugula. This will need more red pepper flakes. Finish with a sprinkling of fresh herbs such as basil or oregano.
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