Lollyellen
08-13-2009, 06:43 AM
Now would someone tell our local hillbilly groceries or farmer's markets to have some dang ARUGULA handy every once in a blue moon, for pete's sake...???! I totally hate that I have to make a special trip to a special market for arugula...Ok, well I only hate it because going to Central Market is kinda like Central Market plunging it's hand into my purse and snatching my wallet and insisting on not giving it back until the following payday. :unhappy:
Summer Spaghetti with Raw Arugula and Tomatoes
Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”
Serves 4
4 cups stemmed arugula leaves
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
3 medium, ripe tomatoes, cored and cut into 1/2-inch cubes
Kosher salt
1 pound spaghetti
1. Cook the pasta according to the directions on the package.
2. Wash and dry the arugula. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
3. In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
4. Toss the cooked pasta and tomato sauce with the arugula, mixing until the arugula wilts. Divide among individual bowls, and serve immediately.
And dangit, I think I'm gonna also have to pick up some C.M. Tiramisu for dessert.
Summer Spaghetti with Raw Arugula and Tomatoes
Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”
Serves 4
4 cups stemmed arugula leaves
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
3 medium, ripe tomatoes, cored and cut into 1/2-inch cubes
Kosher salt
1 pound spaghetti
1. Cook the pasta according to the directions on the package.
2. Wash and dry the arugula. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
3. In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
4. Toss the cooked pasta and tomato sauce with the arugula, mixing until the arugula wilts. Divide among individual bowls, and serve immediately.
And dangit, I think I'm gonna also have to pick up some C.M. Tiramisu for dessert.