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Garganelli alla ruchetta




Source of Recipe


San Pietro Italian Restaurant, NYC


Recipe Introduction


Garganelli pasta with arugula


List of Ingredients




1 lb. dried or 14 oz. fresh garganelli (similar to pennoni, a smaller shaped penne)
1/2 cup arugula leaves, washed and coarsely chopped
1/2 cup ripe cherry tomatoes, diced
1/4 cup plus 2 tablespoons extra virgin olive oil
3 cloves garlic, chopped fine
Salt to taste



Recipe



In a sauce pan, sauté the garlic and peppers in the olive oil over medium-high heat. Add the cherry tomatoes. Cook for half a minute. Add the arugula and cook 1 to 2 minutes longer.

In a separate pot, bring salted water to a boil and add the garganelli. Cook according to the package directions; if using fresh pasta, cook 3 to 4 minutes until al dente. Drain the pasta, stir in the tomato mixture and let cool. Serve at room temperature.


Serves 4.