Spicy Arugula, Feta, and Olive Pasta

Updated at: Mon, 10 Jun 2024 16:38:58 GMT

Step 1

Take tomatoes from the can WITHOUT the sauce (so one at a time). Seed and squeeze as much of the liquid from each tomato as you csauted put the seeded, squeezed tomatoes into a food processor. Process them until you’ve got a puree. Heat the oil in a skillet (10” is fine), on medium heat. DO NOT LET THE OIL GET TOO HOT. Add the 4 - 6 cloves of minced garlic and the pepper flakes and sauté until the garlic is soft and golden. DO NOT BROWN THE GARLICI

Step 2

It makes the garlic bitter. Add the tomato puree, then add the 3 TBSP of tomato paste. Stir to combine completely. Turn the heat down to low, and allow to cook, stirring regularly, for about 20 minutes. The sauce should turn a deeper red and become thicker. Cook your pasta during this time. When it’s done, drain the pasta (do not rinse) and toss in some olive oil. Add arugula (if you’re using that) to the hot pasta so it can begin to wilt. Then add olives (if using). Next add sauce and continue to toss so arugula wilts. Add feta if you’re using at this point. Then you’re ready to go!!!

1 liked

0 disliked