Linguine With Arugula, Tomatoes and Potatoes

Name: Linguine With Arugula, Tomatoes and Potatoes
Total time: 45 min
Yield: 2 servings
Ingredients: 3/4 pound tiny new potatoes; 1 pound ripe field tomatoes; 1 clove garlic; 1 teaspoon olive oil; 1/4 teaspoon hot pepper flakes; 1 pound arugula; 9 ounces fresh no-egg linguine; 8 small Greek, Italian or French black olives; 1/8 teaspoon salt, optional; Freshly ground black pepper to taste; Parmigiano Reggiano

By Marian Burros

Total Time: About 45 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Pasta With Potatoes Is Filling, Not Fattening

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Ingredients

Yield:2 servings

¾pound tiny new potatoes
1pound ripe field tomatoes
1clove garlic
1teaspoon olive oil
¼teaspoon hot pepper flakes
1pound arugula
9ounces fresh no-egg linguine
8small Greek, Italian or French black olives
⅛teaspoon salt, optional
Freshly ground black pepper to taste
Parmigiano Reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Scrub potatoes; do not peel. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
Step 2
Wash and trim tomatoes. Chop coarsely.
Step 3
Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
Step 4
Bring water to boil for pasta.
Step 5
Add tomatoes to garlic and cook over high heat to cook off moisture.
Step 6
Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
Step 7
Cook pasta according to package directions.
Step 8
Pit olives and add to tomatoes. Continue cooking until arugula is wilted. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes. Season with salt, if desired, and pepper.
Step 9
Grate enough cheese to make 2 tablespoons.
Step 10
Drain pasta and serve with sauce. Sprinkle cheese on top.