Monday, April 25, 2011

Spaghettie alla Rughetta

 For fellow Johnson's Backyard Garden subscribers, we've been receiving bag after bag of spicy, healthy, tasty arugula. Short of adding it to a daily green salad, though, arugula can be daunting. There's the washing, and the trimming, and, there is the recipe finding.
 
Allow me to introduce you to this lovely, SIMPLE, quick, and tasty pasta dish. It comes from a charming book called The Top 100 Pasta Sauces.
 
Spaghettie alla Rughetta
The Top 100 Pasta Sauces


1 lb spaghetti
4 T olive oil
4 cloves garlic, minced
1-2 small chili peppers
4 oz arugula

This is such a simple dish. The arugula can easily replaced by spinach or any other quickly cooking green that you have on hand.
 
Another nice thing about this dish (and, really, most dishes I prepare) is that measuring is not that important. Is that a pound of spaghetti in my spaghetti jar? I don't know and I don't care. Is this 4 oz of arugula? Again, don't know, don't care. I just took an entire bagful from the CSA box and, after washing and trimming the contents, used that for this recipe.

Begin by cooking the pasta. While the pasta is cooking, heat olive oil in a skillet and fry the garlic and jalapeno pepper.

During the last 5 minutes of pasta cooking, toss the arugula into the pasta water. Drain well and combine with garlic, chili peppers, and hot oil. Serve!


Farm box items used: arugula, jalapeno peppers, garlic

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