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.