July 28, 2009

Pasta with Arugula, Tomatoes, Feta, and Toasted Garlic

This is a summer favorite. Super easy to make, fresh ingredients and it packs up nice for a picnic! Just make sure you watch that garlic carefully while you toast it! From the fabulous Cafe Johnsonia.

Pasta with Arugula, Tomatoes, Feta, and Toasted Garlic

1 lb. spaghetti (or another kind of pasta)
2 cups arugula, washed and dried
3-4 Roma tomatoes
1/2 cup crumbled feta cheese (or as much or little as you like)
3-4 garlic cloves, minced
1/4 cup olive oil, divided
salt and pepper

Bring 6-8 quarts of water to a boil in a very large pot. (I use a stock pot.)

Drop the tomatoes into the water and boil for a few minutes until the skins split. Transfer the tomatoes into a bowl of ice water. Let sit for a few minutes until tomatoes are cool enough to handle.

After the tomatoes have been removed from the stock pot, salt the water generously. Add the spaghetti and cook until the pasta is al dente. (About 7 minutes or so.)

In the meantime, slip the skins off the tomatoes and roughly chop them. Heat a few tablespoons of olive oil in a small skillet and add the minced garlic. Cook garlic over medium heat until it starts to turn golden. Remove from heat to keep the garlic from burning. Set aside until the pasta is cooked.

When pasta has finished cooking, drain and place in a large bowl. Add the arugula, chopped tomatoes, crumbled feta, toasted garlic, and the rest of the olive oil. Toss to incorporate.

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