Wednesday, June 6, 2012

Summer Arugula & Tomato Pasta


I made this the other night because I wanted something that exhibited bright, Summer-like doses of full flavor.  Well, this hit the spot.  Fresh heirloom tomatoes, that are sweet & give this dish a hearty feeling.  The beautiful arugula that becomes milder in flavor, when cooked & wraps the pasta in gorgeous green colors, while maintaining it's classic spicy peppery flavor.  Then you bring in the lemony garlic olive oil, which coats the pasta & brings it to life.  And the heat from the cayenne, really rounds it off.  There's no better way to celebrate the great foods that can be found in any garden.  

Ingredients
8 oz Ziti pasta
1 tablespoon kosher salt (to season pasta water)
2 medium heirloom tomatoes (1 yellow & 1 red), diced 
2 cups Arugula
1/4 - 1/2 cup parmesan cheese
3 tablespoons extra virgin olive oil
3 tablespoons pasta water
1/2 organic lemon juiced & zested
1 garlic clove, minced
1/4 cup walnuts, chopped
3 tablespoons fresh basil, garnish
season to taste with salt, pepper & cayenne

In a 5 qt dutch oven or pasta pot, filled up halfway with water, bring to a boil & add 1 tablespoon salt.  Add pasta & I always add a little olive oil to the water, too.  Cook according to package directions.  Meanwhile prepare your sauce.  In a bowl, add 3 tablespoons pasta water (remove while pasta is cooking), stir in olive oil, lemon juice & zest, garlic, season to taste with salt, pepper & cayenne.  Set aside.  Drain pasta  & return it to the pot, on the stove (burner should be off).  Toss in arugula & the heat from the pasta will cook it down.  Add lemony-garlic sauce, tomatoes & finally your parmesan cheese.  Garnish with fresh basil, walnuts & a sprinkle of parmesan, season to taste.  Serve & enjoy!!!   

Makes about 3-4 servings 
(could be more like 4 if you serve it with a salad) 


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