Monday, April 19, 2010

Chef Chuck's Pasta and Arugula



Pasta e Rucola


This unique pasta dish has a peppery flavor from the arugula that pairs well with the nutty almond crunch. The soft texture of the potatoes helped to absorbed the salty anchovies, then topped with a creamy sheeps cheese,"pecorino".


Pasta and Arugula
1/2 pound small pasta
2 potatoes, peeled and cubed
4 tablespoons olive oil
3 whole garlic cloves
4 ounces anchovy fillets
12-15 almonds, halved
1 cup marinara sauce
1 cup arugula
1/2 cup pecorino cheese, grated
salt and pepper


In a large pot of salted boiling water cook potatoes for 2 minutes then add pasta and cook till al dente. Meanwhile in a large frying pan heat olive oil and saute whole garlic cloves, anchovies and almonds for about 3 minutes. Remove and discard garlic add tomatoes bring to a boil and simmer till pasta is finished. Strain pasta into frying pan and stir. Add arugula, cheese, salt and pepper.

8 comments:

  1. LOVE, LOVE and LOVE! Arugula, anchovies, almonds...say no more!

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  2. I like the addition of the potatoes which would make this a heartier pasta. I am always a fan of the peppery kick arugula can give a dish. Wilted or in a salad, it is one of my favorites. I love that you used wagon-wheel shaped pasta as it keeps everything the same size. Very appealing to the eye too.

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  3. Hello Jodi, Apparently I hit this one just right!
    You and I both~~ Thank you ;)

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  4. Hi Bridgett, Potatoes are somewhat different but good! I enjoy adding greens to my pasta occasionally too.
    Thank you :)

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  5. Potatoes and pasta! I combine these two starches myself at times, but yours is the first "official" recipe I have ever come across that has both. Is it native to Italy or your own invention?

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  6. Hello Joe, This dish is native of southern Italy!
    Sometimes we are in a starchy mood! Thank you, Joe!

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  7. How cute is that little flower-shaped pasta? Looks delish.

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  8. Hi Valerie, Thank you for noticing the, Fiori Pasta!

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