Spicy Pasta with Tomatoes and Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves
- 4 teaspoons pine nuts
- 2 cups coarsely chopped seeded tomatoes (about 1 pound)
- 1 large jalape&;ntilde;o chili, seeded, chopped
- 2 cups salad macaroni or other small tubular pasta
- 2 cups sliced arugula (about 2 large bunches)
Preparation Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper. Per serving: calories, 312; total fat, 9 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
Preparation Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper. Per serving: calories, 312; total fat, 9 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
