| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sicilian |
Sauce, Pasta |
4 |
servings |
INGREDIENTS
| 4 |
c |
Loosely packed fresh arugula; washed and dried and coarsely chopped |
| 2 |
|
Garlic cloves; chopped |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Olive oil |
| 4 |
md |
Firm ripe tomatoes; fresh |
|
|
Salt and freshly ground pepper |
| 1 |
lb |
Spaghetti |
| 1 |
tb |
Sweet butter |
|
|
Freshly grated pecorino OR parmesan cheese |
INSTRUCTIONS
Put the arugula, garlic, walnuts and olive oil into the container of a food
processor or blender and puree until smooth and creamy. Add 1 of the
tomatoes, peeled, seeded and chopped and puree.
Turn the mixture into a bowl, season to taste with salt and pepper, and set
aside. (The sauce can be made up to 1 hour in advance.)
Bring 4 quarts of water to a rolling boil in a large pot.
Meanwhile, cut each of the remaining 3 peeled and seeded tomatoes into
small cubes and drain well.
When the water comes to the boil, stir in 1 1/2 tablespoons of salt and add
the spaghetti. Stir it again and cook the spaghetti until al dente, or just
tender, stirring frequently.
Put the butter in the bottom of a large bowl with 1 tablespoon of the
sauce.
When the pasta is done, reserve 1 cup of the hot cooking water. Drain the
spaghetti lightly and turn it into the bowl. Add half the sauce and the
tomatoes and toss. Add the remaining sauce and tomatoes and gently toss. If
necessary, add a little of the hot water and toss again if the sauce is not
blended thoroughly or the pasta has dried out. Serve immediately and pass
the pecorino or Parmesan cheese. Serves 6 as a first course, 4 as a main
course.
Recipe from "La Cucina Siciliana di Gangivecchio."
Recipe by: Recipe from "La Cucina Siciliana di Gangivecchio."
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23, 1998, converted by MM_Buster v2.0l.
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