| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 2 |
c |
Arugula, chopped |
| 6 |
|
Shallots, chopped -=OR=- |
| 4 |
|
Garlic lcoves, chopped |
| 2 |
tb |
Olive oil |
| 2 |
c |
Tomatoes, chopped |
|
|
Salt |
|
|
Red pepper flakes -=OR=- |
|
|
Cayenne, to taste |
INSTRUCTIONS
Cook the pasta until almost *al dente*; add the arugula, cook for a few
moments & then drain. Meanwhile, lightly saute the shallots or garlic in
the olive oil. Add the tomatoes. Cook over high heat until the sauce
thickens, then season with the salt & hot pepper flakes or cayenne. Toss
the pasta & arugula with the tomato sauce & serve immediately. VARIATIONS:
Add the arugula to the tomato sauce rather than the pasta. Use wholewheat
pasta instead of spaghetti & broccoli tops instead of the arugula. This
will need more red pepper flakes. Finish with a sprinkling of fresh herbs
such as basil or oregano.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”