(PASTA PICCANTE CON POMODORI E RUCOLA)
Fresh-tasting, easy to make and perfect for weekday entertaining.
Recipe information
Yield
Makes 4 Servings
Ingredients
4 teaspoons pine nuts
2 large garlic cloves
2 cups coarsely chopped seeded tomatoes (about 1 pound)
2 tablespoons extra-virgin olive oil
1 large jalape&;ntilde;o chili, seeded, chopped
2 cups salad macaroni or other small tubular pasta
2 cups sliced arugula (about 2 large bunches)
Preparation
Step 1
Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.
Nutrition Per Serving
Per serving: calories
312; total fat
9 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
