who's Al Dente?
(yes, I'm still cooking)
We ate the leftovers of this dish for lunch today and it was just as good as it was last night. Mr. M had brought home a kind of strange vacuum-packed beef carpaccio as an appetizer and I needed something to have after it so I decided on pasta. The carpaccio was pretty meh, but the pasta was great.
Before I came to Germany, I hadn't had much to do with arugula (also known as rocket, roquette, rugula or rucola, as it's called in Germany) and thought it was only for salads, but I found out that it's also wonderful just slightly cooked, as in this recipe. Nice and spicy and full of vitamins. If you don't have access to arugula, you can substitute endive, Swiss chard or fresh spinach leaves.
Penne with Tomatoes and Arugula - makes 4 to 6 servings (this is very optimistic!)
1 Tbsp olive oil
4 cloves garlic, finely chopped
pinch hot red pepper flakes
1 28-oz./796 mL tin plum tomatoes, drained and chopped
(1 1/2 cups/375 mL)
2 bunches arugula, trimmed and chopped
(4 cups/1 L)
3/4 lb (375g) penne
salt and pepper to taste
Heat olive oil in large deep, non-stick skillet. Add garlic and the hot red pepper flakes and cook gently for a few minutes but do not brown.
Add tomatoes to skillet. Bring to boil. Reduce heat and cook for 5 minutes.
Add arugula and cook just until it wilts.
Meanwhile, bring a large pot of water to boil. Add penne and cook until tender but firm (al dente!). Drain well and add to skillet with sauce. Toss gently over low heat until everything is hot and sauce clings to noodles. Taste and season with salt and pepper.
(from More Heart Smart Cooking with Bonnie Stern)