Spicy Pasta with Tomatoes and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining. Ingredients:
4 teaspoons pine nuts |
2 large garlic cloves |
2 cups coarsely chopped seeded tomatoes (about 1 pound) |
2 tablespoons extra-virgin olive oil |
1 large jalape&;ntilde;o chili, seeded, chopped |
2 cups salad macaroni or other small tubular pasta |
2 cups sliced arugula (about 2 large bunches) |
Directions:
1. Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.
3. Per serving: calories, 312; total fat, 9 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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