Arugula & Rigatoni “Old Website”

Arugula with Rigatoni with tomato sauce was a standby on the old Nichols Garden Nursery website. I’m starting to catalog these for easy reference on this blog.

When you have arugula or “garden rocket” growing, try this delicious pasta recipe. The arugula flavor mellows when combined with the hot pasta and rich sauce. If arugula is starting to bolt and becoming strongly flavored try this dish.

Arugula & Rigatoni with Tomato Sauce
4 cups arugula leaves washed, drained and trimmed
1 pound uncooked rigatoni 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 & pepper to taste

Tear washed and trimmed arugula into generous bite-sized pieces and toss into a large, shallow, heat resistant serving dish. Cook pasta in a large pot of boiling water until barely tender. 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. Combine the hot, drained pasta with the tomato sauce and pour over the bed of arugula. Lightly toss all together and quickly serve with grated parmesan cheese. Serves 4-6.

Growing arugula: a small packet of seed will provide many harvests of arugula. Start sowing every two to three weeks beginning in spring. When summer heats up make your plantings in semi-shade or just move your container from full sun. Arugula will keep growing until frost and the flowers are also good for garnishing and salads.

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Arugula & Rigatoni with Tomato Sauce

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.  Arugula pastaAlso 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.