Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghetti

  2. 2 cups 292g / 10oz Arugula - chopped

  3. 6 Shallots - chopped -

  4. 4 Garlic lcoves - chopped

  5. 2 tablespoons 30ml Olive oil

  6. 2 cups 125g / 4.4oz Tomatoes - chopped

  7. Salt

  8. Red pepper flakes -

  9. or -

  10. Cayenne - to taste

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback