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Pasta with Arugala and Tomato-Olive Compote
| When cooked, arugala's spiciness softens and adds a nice zing to this pasta dish. |
- 1 small red onion
- 8 sun-dried tomato halves
- 12 oil-cured olives
- 1/4 cup red wine vinegar
- 1/4 cup water
- chili flakes to taste
- 1/4 tsp. dried oregano
- 1 tsp. brown sugar
- 8 oz. arugala
- 8 oz. farfalle pasta
- 2 tsp. olive oil
- 1 large garlic clove, minced
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| Cut onion into small dice. Chop sun-dried tomatoes. Pit olives and quarter lengthwise. In a small heavy saucepan, combine onion, vinegar, water, chili flakes, oregano, and sugar. Bring to a boil, reduce heat and simmer for 2 minutes. Add tomatoes and olives, cover, and simmer gently until tomatoes are tender. Cut any heavy stems from arugala. Plunge leaves into cold water, let stand a moment, and gently lift out so any sand is left behind. Dry well. Bunch arugala together and slice into 1 inch sections. Cook pasta in boiling salted water until just al dente. Drain. Heat olive oil and garlic over moderate heat in wide skillet. As garlic softens, add arugala and toss just until it begins to wilt. Remove from heat. Add pasta and tomato mixture and toss to mix. Serve at once. |
| 2 as main course |
| 30 minutes |
| mary |
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