Serious Eats: Recipes

Dinner Tonight: Pasta with Arugula and Tomatoes

I picked this one out from Lidia's Italy, a book with some wonderful recipes. Most of her pasta dishes are bare bones, and this one is no exception. It's kind of a tomato sauce, but only cooked for five-ish minutes, leaving the tomatoes bright and sugary. The arugula adds a little bitterness, and the red pepper flakes provide a nice bit of heat.

I couldn't find any cavatelli (the preferred pasta for this creation), strascinate (the second pick), or even humble orecchiette (which I really should have been able to find). So I used this shell-shaped pasta called conchiglie rigate—a shape that was new to me. But it more than worked. It trapped the sauce, surprising some bites with unexpected flavor.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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