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 1/2 teaspoons
Crushed red pepper flakes
Pasta and Arugula
Fettucine, or other long pasta.
Basil, fresh, sliced into thin strips