Spaghettini With Arugula And Radicchio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Stern2 | 1 | Servings | ||
INGREDIENTS
| 5 | Tomatoes, cored and diced 5 | |
| 2 | Arugula, coarsely chopped 2 | |
| 1 | Head radicchio, coarsely | |
| chopped 1 | ||
| 2 | Cloves garlic, minced 2 | |
| 1/4 | t | Hot red chili flakes 1 mL |
| 1 | t | Salt 5 mL |
| 1/2 | t | Freshly ground black pepper |
| 2 mL | ||
| 1/2 | c | Extra-virgin olive oil 125 |
| mL | ||
| 1/2 | c | Black olives, preferably |
| Kalamata | ||
| 125 mL | ||
| 1 | lb | Spaghettini 500 g |
INSTRUCTIONS
In large pasta dish,combine diced tomatoes with the arugula and radicchio. Blend in garlic,chili flakes,salt and pepper. Stir in olive oil and olives. Allow mixture to rest for 15 to 60 minutes so that flavours have achance to mingle. Just before serving,bring large pot of water to boil. Add 1 tsp(5mL) salt and spaghettini. Cook until al dente-cooked through but still firm to the bite. Drain pasta well and combine immediately with sauce. Toss until pasta is coated with sauce. Converted by MC_Buster. NOTES : This is perfect for a summer appetizer or light summer dinner. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 119
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 3924.6mg
Potassium: 922.1mg
Carbohydrates: 26.8g
Fiber: 7.1g
Sugar: 10.9g
Protein: 4.6g