Thursday, January 10, 2008

Spaghetti with arugula, garlic, and tomatoes

Yay, this was my first real meal after two weeks of bland diet - if anything at all. And boy did I have a craving for spaghetti. This dish is one of my favorites. It is a cinch to throw together because it is almost a raw sauce that doesn't need much cooking time. If you make that on a weeknight you may want to go easy on the garlic, though.

It is a lovely simple dish, as garlicky as you make it, crisp arugula, fruity olive oil, aromatic tomatoes, and with great colors to boot. Oh, and it is even an original Italian recipe.

Spaghetti with arugula, garlic, and tomatoes

There is not much of a recipe. Cook as many spaghetti as you like. In a skillet, heat a generous splash of some nice and fruity extra virgin olive oil. Peel and chop as much garlic as you like and let it sweat in the oil a bit. Make sure it doesn't get too hot. Chop the tomatoes, throw them in and let them cook for just a few moments, just to soften them a bit. Add the cooked, drained spaghetti. Salt to taste. Add the arugula (rocket in the UK) and let it wilt for a few seconds in the hot spaghetti. Enjoy with your favorite red wine :-)


ChocolateCoveredVegan said...

Hello from another vegan who has lived all over the world, loves languages, and thinks that your spaghetti dish looks delicious :o)

Anke said...

Hi chocolatecoveredsweetie :-)

thanx. and it is soooo easy to make, too. takes less time than for the spaghetti to cook :-)

I'm not sure how common arugula is in the U.S., but if you find it, you should give it a try. btw. is an original Italian recipe.