Linguine Fini alla Rughetta - Thin Linguine with Arugula and Spicy Tomato Sauce - 9 pts

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Linguine Fini alla Rughetta - Thin Linguine with Arugula and Spicy Tomato Sauce

- 9 pts

 

Recipe By : " Pasta Fresca " by Viana La Place and Evan Kleiman

Serving Size : 5 Preparation Time :0:00

Categories : Low Fat (less than 30%) Spicy

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 large red ripe tomatoes -- peeled and seeded

2 bunches arugula -- large bunches, stems removed, washed and

dried

1 pinch ground cayenne -- OR 2 whole cayenne peppers

salt -- to taste

1/4 cup extra virgin olive oil

1 pound linguine

freshly grated Parmesan cheese

 

Roughly chop the tomatoes and pass them through the coarse disk of a food mill

into a medium bowl. Finely chop the arugula and add it to the tomato puree. If

using cayenne powder, add it to the tomatoes with salt and extra-virgin olive

oil. Stir to mix. Let the sauce sit at room temperature for at least one hour to

allow the flavors to mix. Bring abundant salted water to the boil. If using

whole cayenne peppers, add them to the boiling water. Cook the pasta in the

vigorously boiling water until al dente. Drain immediately and carefully remove

the whole cayenne peppers. Transfer the pasta to a shallow serving bowl and add

the sauce. Toss and serve immediately. Pass Parmesan cheese.

 

Serves 4 to 5

 

All the rage during a recent summer visit to Italy. The pepperiness of the

arugula is enhanced by the spiciness of the cayenne.

 

Description:

" 9 pts "

S(Formatted by Chupa Babi):

" 07.04.08 "

Copyright:

" 1988 "

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Per Serving (excluding unknown items): 458 Calories; 13g Fat (24.8% calories

from fat); 13g Protein; 74g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

18mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 272 0 0 0 0