|CLASSIC pasta||spaghetti with arugula|
Arugula is a green that is an Italian
favorite, with good reason: its very special flavor. Here is a simple
presentation with arugula and roma tomatoes.
for the sauce:
for the pasta:
Dice the tomatoes into quarter-inch cubes.
Chop off the arugula stems, wash, and roughly chop
Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente. Reserve two tablespoons of pasta liquid. Drain but leave slightly wet.
In a saute pan over medium heat, add the olive oil and the garlic and the red pepper flakes. Simmer for five minutes, until the tomatoes start to dissolve. After one minute, add the diced tomatoes and a teaspoon of salt, and some freshly ground pepper.
Add the pasta to the saute pan, along with the reserved liquid. Add the arugula and stir. Add one-quarter cup of pecorino and stir again.