I definitely get bored with just using spaghetti sauce on my pasta. No color, no texture difference, no bursting flavor. This will definitely change your next pasta experience! I’ll give some credit to Sam for this one. While I was traveling a number of months ago, he was the one who combined pasta and arugula together- and loved it. Therefore, when I saw this recipe (very similar to his) I decided to try it from this angle. Of course, the recipe can be altered with different vegetables at various times of the year, depending on what’s in season (when zucchini are in season, this would be a great addition). But since it’s winter here in D.C., there isn’t too much to choose from. But this is still doable in the winter- capers, olives give that salty taste (I did put it the tomatoes- it needed some red)! The best part about this recipe is that the cooking time is almost nonexistant, so it’s a quick middle of the week dinner recipe!
No-cook Spaghetti Sauce
Adapted from: Kalyn’s Kitchen Blog
3-4 large ripe tomatoes, chopped
8 oz jar of Kalamata olives without pits, sliced
2-3 cups Arugula
2 tbsp capers
3 tbsp olive oil
4 garlic cloves, chopped
2 tsp red pepper flakes (more/less to taste)
8 oz spaghetti (wheat or reagular)
salt & pepper to taste
Bring water to a boil, and cook the spaghetti until it’s barely al-dente. Meanwhile, combine the tomatoes, arugula, capers and olives in a bowl. In a small bowl mix the olive oil, garlic, chile flakes with a whisk. Stir to combine the dressing ingredients with the vegetables.
Drain the spaghetti and return to pot. Add the sauce-vegetable mixture, and stir gently to combine. Season with salt & pepper to taste. Serve hot.
This is best eaten right away, since otherwise the arugula will wilt.
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