If you have arugula or “garden rocket” growing in your June garden, it’s probably become a little spicy and is ready to bolt. Try this delicious pasta recipe. You will easily use up a couple fistfuls of arugula and have yourself a salad and side dish in one. The arugula flavor mellows when combined with the hot pasta and savory sauce.
We were having fish for dinner so I made a few changes. Didn’t seem as though we needed cheese tonight so this was omitted. Our tarragon is still tender so I stripped the leaves from three long stems and threw those on top and that was a good partner with the fish. Decided to eliminate the basil. Also the onions need to be used before I take off to the New York Botanic Garden to speak about and demonstrate how to grow a food garden in containers. Next I chopped an onion and stirred it around in the olive oil and garlic. There is nothing like travel time away from the summer garden to send us bustling around trying to get everything done.
4 cups arugula leaves washed, drained and trimmed
1 pound uncooked rigatoni or other small pasta
2 cups chopped fresh or canned tomatoes
3 garlic cloves pressed or minced
2 tablespoons olive oil
1 bay leaf
2 tablespoons chopped fresh basil or 2 teaspoons dried
salt & red or black pepper to taste
Tear arugula into generous bite-sized pieces. Lay the leaves in a large, heat resistant, shallow serving dish. Cook pasta in a large pot of boiling water until it reaches that barely tender stage. Remove and drain. While the pasta is cooking prepare this easy tomato sauce: Heat olive oil and stir garlic around until softened and fragrant. Add tomatoes and seasonings and heat to a simmer. Remove bay leaf. Pour the hot, drained steaming pasta, over the bed of arugula. Spread the tomato sauce over the pasta. Let a few bright green leaves show around the edges of the pasta. Do not toss together. Serve with grated parmesan cheese. Serves 4-6.