Spicy Tomato Pasta With Arugula

By Yasmin Fahr

Published Sept. 27, 2023

Spicy Tomato Pasta With Arugula
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(564)
Comments
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A back-pocket recipe for tired weeknights when you don’t want to cut an onion or mince garlic, this one-pot pasta is coated in a flavorful sauce thanks to a simple base of olive oil, tomato paste, fiery Calabrian chile paste and pasta water. Crushed Calabrian chiles blended with oil, salt and sometimes vinegar comprise this Italian chile paste that offers both heat and flavor, though a chile-garlic paste or hot pickled chiles can be used if you have trouble finding it. (Err on the side of caution with the chile, as you can always top your bowl with more.) Serve the arugula two ways: Add a tangle of it to the bottom of each serving bowl and toss it with the hot pasta to soften and cut the rawness, or pile it on top, drizzle with your nice olive oil and some grated cheese for a salad and pasta combination.

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Ingredients

Yield:4 servings
  • Salt
  • ¾pound long, thin pasta, such as vermicelli or capellini
  • 2tablespoons olive oil, plus more as needed
  • 1(4½-ounce) tube tomato paste, preferably double-concentrated
  • 1 to 2teaspoons Calabrian chile paste (or chile-garlic paste or sliced hot pickled chiles), plus more for garnish
  • 4packed cups baby arugula
  • Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

408 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 13 grams protein; 311 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of well-salted water to a boil over high heat. Add the pasta, then adjust the heat to maintain a gentle boil and cook until the pasta is just al dente, about 1 minute less than the package instructions. Reserve 1 cup of pasta cooking water; drain the pasta in a colander.

  2. Step 2

    Wipe out the same pot and return to medium heat. Add the olive oil and tomato paste, stirring until combined and slightly darker in color, about 2 minutes. Season lightly with salt and add the chile paste, stirring to combine, 15 to 30 seconds.

  3. Step 3

    Reduce the heat to low. Add the pasta and ½ cup of the pasta water to the pot; use tongs to stir and coat the noodles. Drizzle with oil as needed to prevent the noodles from sticking and allow the sauce to adhere, tossing until the noodles are all a fiery orange color. Add a splash more pasta water if it looks dry. Season with salt as needed.

  4. Step 4

    Divide the pasta among individual bowls, then set the arugula on one side. Finish with some grated cheese, more chile and a final drizzle of oil, if desired. Toss to integrate and soften the arugula, if desired.

Ratings

4 out of 5
564 user ratings
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Comments

raymie

Very tasty, but I used two pans as I didn’t want to toss my pasta in olive oil as it keeps the sauce from sticking. Made the sauce in a skillet with olive oil and chili- garlic sauce as that’s what I had. Then added the Al dente pasta to the skillet and stirred well, adding pasta water as needed. Tossed the arugula with a little oil and lemon and served it under the pasta, topped with Romano.

Therese

I’ll be putting a few grilled prawns on top

Jeffrey

Looks good. Also delicious is Alison Roman''s Caramelized Shallot Pasta also uses a full can of tomato paste. It's also on NYT Cooking.

Scott

The arugula was good

L.True

One of my favorite for a fast and easy dinner. If I have lemon, I’ll add a little to the arugula.

Max from San Diego

I made this with: Olive oil, white wine vinegar, lemon, salt pepper on the arugula. Loved this. A 6 oz can of regular strength tomato paste. A pound of pasta and added a can of fire roasted tomatoes to compensate. Finished with lots of freshly grated Parmesan. Five stars. Loved.

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