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.


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

  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.

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

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

  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?

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

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

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