Monday, June 8, 2009

RECIPE: Spaghetti with Olives, Tomatoes, and Arugula

Adapted from The Naked Chef Takes Off
Serves 4

Olive oil
1 clove of garlic, minced
1 dried chili, to taste
1 cup (about 24) cherry or grape tomatoes, seeded and roughly chopped
8-10 olives, crushed and pitted
1 lb dried spaghetti
salt and freshly ground pepper to taste
3 large handfuls of arugula, roughly chopped

1. Heat a large frying pan, add a few tablespoons of olive oil, fry the garlic and chili for 30 seconds; add the tomatoes and olives. Toss and allow to cook 4-6 minutes. The tomatoes should thicken into a sauce with some chunks in it. Season with salt and pepper to taste.

2. Meanwhile, cook the spaghetti according to the directions on the package in well-salted, boiling water. Drain.

3. Add the pasta and the chopped arugula to the tomato sauce and toss together until the arugula wilts.

Contributed by Lisa Bretherick

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