Cappellini with Tomatoes, Arugula, and Calamata Olives

[Guest guest]

This is quick and delicious.

 

Cappellini with Tomatoes, Arugula, and Calamata Olives

 

3 lb Fresh Roma tomatoes (or 1 28-ounce can whole

tomatoes)

2 tbsp Olive oil

2 med Cloves garlic, minced

1/2 tsp Dried red chili flakes

2/3 C Chopped calamata olives

12 oz Dried cappellini (pasta)

3 C Chopped arugula

 

Blanch the tomatoes by immersing them in several

quarts of boiling water for a minute or two. Use a

slotted spoon to lift them from the pot and

immediately plunge them into a basin of cold water.

When the tomatoes are cool enough to handle, peel them

and cut out and discard the stem ends. Cut the

tomatoes in half crosswise and gently squeeze over the

sink to remove the juicy seed pockets. Coarsely chop

the tomatoes and set aside.

Bring the blanching water back to a boil for the

pasta. (If you're using canned tomatoes, drain them,

reserve the juice for another use such as a soup

stock. Coarsely chop and set aside. Put several quarts

of water on to boil for the pasta.)

Heat the olive oil over medium heat in a large,

heavy-bottomed skillet. Add the garlic and chili

flakes and saute for a minute, stirring constantly.

Add the tomatoes, increase the heat to medium-high,

and simmer about 10 minutes, stirring frequently,

until the sauce is somewhat reduced. Stir in the

olives.

Meanwhile, cook the pasta in rapidly boiling water

until al dente. Drain well and toss with the arugula

in a warmed serving bowl. Add the tomato sauce and

toss to combine. Serve immediately.

 

 

 

 

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