Author Notes
I don't know if this is a recipe or just an sharing an obsession. I love arugula and wanted to use it beyond a salad. I am also in love with the Crushed Red Pepper Oil I made thanks to Heidi Swanson of '101 Cookbooks'. The peppery warmth in your mouth after you eat this is a happy feeling (at least for me it is!). —Katey501
Ingredients
- Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks)
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1/2 cup
Olive oil
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1 1/2 teaspoons
Crushed red pepper flakes
- Pasta and Arugula
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3 cups
Arugula
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1 cup
Fettucine, or other long pasta.
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2 tablespoons
Basil, fresh, sliced into thin strips
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1 teaspoon
Oregano, fresh, minced
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1/4 teaspoon
Garlic, minced
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1/4 cup
Tomatoes, oven roasted, chopped
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2 tablespoons
Parmesan, grated
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2 tablespoons
Crushed Red Pepper Oil (see above)
Directions
- Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks)
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Heat oil in pan over medium heat until hot, but not smoking. Turn off heat and stir in red pepper flakes.
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Let cool. Pour into a clean bottle. Flavor will intensify as it sits.
- Pasta and Arugula
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Pile arugula on a plate and drizzle with a tablespoon of the red pepper oil. Let sit while the pasta is boiling. Prepare pasta until al dente.
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In a small separate bowl, mix tomatoes, garlic, basil, and oregano with about 1/2 tablespoon of red pepper oil. Mix well and let flavors co-mingle.
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When pasta is finished cooking, place atop arugula. Top pasta with tomato-basil mixture. Drizzle the last 1/2 tablespoon of red pepper oil over pasta.
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Sprinkle with Parmesan and toss well. The heat from the pasta will wilt the arugula just enough. It's peppery bite after peppery bite between the greens and the oil.
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