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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
Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks)
- 1/2 cup Olive oil
- 1 1/2 teaspoons Crushed red pepper flakes
- Heat oil in pan over medium heat until hot, but not smoking. Turn off heat and stir in red pepper flakes.
- Let cool. Pour into a clean bottle. Flavor will intensify as it sits.
Pasta and Arugula
- 3 cups Arugula
- 1 cup Fettucine, or other long pasta.
- 2 tablespoons Basil, fresh, sliced into thin strips
- 1 teaspoon Oregano, fresh, minced
- 1/4 teaspoon Garlic, minced
- 1/4 cup Tomatoes, oven roasted, chopped
- 2 tablespoons Parmesan, grated
- 2 tablespoons Crushed Red Pepper Oil (see above)
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Lettuce