MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA
A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
- Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
- Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
SPICY PASTA WITH TOMATOES AND ARUGULA
(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining.
Yield Makes 4 Servings
Number Of Ingredients 7
Steps:
- Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
PASTA WITH TOMATOES AND ARUGULA
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- For the pasta, bring water to a boil in a covered pot.
- Chop onion finely and saute in oil in nonstick pan until very soft.
- Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
- Wash, trim and dry the arugula and chop coarsely.
- Cook pasta according to package directions.
- Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 5 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 9 grams
PASTA WITH SHRIMP, TOMATO, AND ARUGULA
Categories Milk/Cream Onion Pasta Tomato Appetizer Quick & Easy Shrimp Arugula White Wine Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.
PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
More about "spicy pasta with tomatoes and arugula recipes"
EXTRA SPICY LINGUINI WITH SAUSAGE, CHILI …
From rachaelrayshow.com
SPICY TOMATO & ARUGULA PASTA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Arugula RecipesCalories 305 per servingTotal Time 1 hr
- Combine red and yellow tomatoes with salt in a large bowl. Let stand, stirring occasionally, until the tomatoes soften and release their juices, about 40 minutes.
- Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain and rinse with cold water.
- Dry the pot and add oil; heat over medium heat. Add shallots and garlic; cook, stirring occasionally, until the shallots soften, 3 to 4 minutes. Add crushed tomatoes and their juice; bring to a simmer. Cook for 5 minutes. Add the pasta, the fresh tomatoes, chiles, arugula, oregano, crushed red pepper and ground pepper. Cook, stirring, until hot, about 2 minutes. Serve topped with Parmesan, if desired.
SPAGHETTI WITH TOMATOES, ARUGULA, CAPERS, AND OLIVES
From bonappetit.com
Servings 4Author Bon Appétit
- Mix first 7 ingredients in large bowl; season to taste with salt and pepper. Let stand 30 minutes at room temperature for flavors to develop.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot; add tomato mixture and toss. Season to taste with salt and pepper. Transfer to large bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA, AND …
CREAMY SHRIMP PASTA WITH TOMATOES AND ARUGULA - DELISH …
From delishdlites.com
SPICY PASTA WITH TOMATOES AND ARUGULA RECIPE
From friendseat.com
TOMATO PARMESAN SHRIMP PASTA WITH ARUGULA - SERVING …
From servingdumplings.com
ACTOR DANNY TREJO SHARES HIS GO-TO SALSA RECIPE - PARADE
From parade.com
EDAMAME PASTA SALAD WITH PEAS, BELL PEPPER, TOMATO, …
From
10 PLANT-BASED PASTA RECIPES WILL ROCK YOUR WORLD
From mondaycampaigns.org
SPICY TOMATO PASTA WITH ITALIAN SAUSAGE - LIFE AS A …
From lifeasastrawberry.com
SAUSAGE, TOMATO, AND ARUGULA FETTUCCINE RECIPE
From myrecipes.com
SPAGHETTI WITH ARUGULA AND CHERRY TOMATOES - BOWL OF …
From bowlofdelicious.com
DINNER TONIGHT: PASTA WITH ARUGULA AND TOMATOES RECIPE
From seriouseats.com
SPICY LOBSTER PASTA WITH ARUGULA AND CHERRY TOMATOES
From feedmephoebe.com
PASTA WITH ARUGULA PESTO, OVEN TOMATOES, AND SPICY …
From kitchenstories.com
SPICY LEMON ARUGULA PENNE ⋆ EASY ARUGULA PASTA
From forkintheroad.co
PESTO PASTA WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
THE BEST WINE WITH PIZZA, PASTA, AND OTHER TOMATO SAUCE …
From foodandwine.com
PASTAS YOU SHOULD AND SHOULDN'T ORDER FROM CHEESECAKE …
From mashed.com
ARUGULA PASTA SALAD WITH TOMATOES RECIPE | LITTLE SPICE JAR
From littlespicejar.com
You'll also love