Pasta Day

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Spaghetti With Tomato And Arugula Sauce

Spaghettini With Tomato-Corn Salsa Cruda

 

* Exported from MasterCook *

 

Spaghetti With Tomato And Arugula Sauce

 

Recipe By : The One Dish Vegetarian, by Maria Robbins, page 60

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

6 garlic cloves -- finely minced

up to 8

1/2 teaspoon hot red pepper flakes -- or more to taste

28 ounces canned whole tomatoes

drained and coarsely chopped

1 teaspoon salt

1/2 teaspoon sugar

Freshly ground black pepper

1 large hand fresh basil leaves -- shredded

1 sprig fresh oregano

2 tablespoons salt

1 pound spaghetti

2 bunches fresh arugula

1/2 cup lightly toasted pine nuts

Freshly grated Parmesan cheese

 

4 to 5 servings

 

Here is a truly one-dish meal in which you eat your salad mixed right into

the spaghetti sauce. Actually, the arugula is lightly steamed by heat from

the hot spaghetti and adds a delicious sharp flavor to the tomato

sauce. You can leave out the pine nuts if you don't have them, but they do

add a nice texture and resiny flavor to the dish.

 

1. In a large saute pan or skillet, heat the olive oil over low heat. Add

the garlic and red pepper flakes, and saute for 1 minute. Add the

tomatoes, salt, sugar, freshly ground black pepper to taste, basil leaves,

and oregano. Cook over medium heat for 10 to 15 minutes, until the sauce

becomes thick and flavorful. Taste for seasoning and add more salt and

pepper, if necessary.

 

2. Place a large pot of water (6 quarts) on high heat to boil for the pasta.

 

3. When the water comes to a boil, add the salt and spaghetti, and cook

until the spaghetti is al dente.

 

4. While the spaghetti is cooking, trim away the thick stems of the

arugula, wash and dry the leaves, and place them in a serving bowl with a

little drizzle of olive oil. Drain the spaghetti, add to the bowl, and

toss with the arugula. Add the tomato sauce and pine nuts and toss

again. Serve in pasta bowls and serve the cheese separately.

 

 

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* Exported from MasterCook *

 

Spaghettini With Tomato-Corn Salsa Cruda

 

Recipe By : The One Dish Vegetarian, by Maria Robbins, page 52

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 large garlic cloves -- peeled

1 1/2 teaspoons coarse salt

1/4 cup extra-virgin olive oil

4 medium-size very ripe tomatoes

3 ears sweet corn -- shucked

large handful of fresh basil leaves -- shredded

large handful of Italian flat-leaf parsley --

finely chopped

Freshly ground black pepper -- to taste

2 tablespoons salt

1 pound spaghettini

Freshly grated Parmesan cheese

 

4 or 5 servings

 

This uncooked sauce can only be made in the height of summer when vine

ripened tomatoes and sweet corn, picked only hours before, are

available. White corn, the variety called Silver Queen, for example, is

the sweetest and tastiest for this dish. If you cannot get freshly picked

corn, simply leave it out and you will be left with the now classic

uncooked tomato sauce, which is quite delicious as well. The sauce will

have the most flavor if you allow it to stand at room temperature for at

least one hour before adding the cooked spaghetti.

 

1. In a mortar, pound the garlic together with the salt to make a

paste. If you have no mortar and pestle, push the garlic through a garlic

press and use a spoon to mash together with the salt. Transfer to a bowl

large enough to hold the cooked spaghettini. Add the olive oil and mix well.

 

2. Wash the tomatoes and cur them into 1-inch dice. Add tomatoes and

their juices to the bowl.

 

3. Use a small sharp knife to cut away the corn kernels from the cob and

add them to the bowl. Add the basil, parsley, and lots of freshly ground

black pepper. Mix well, cover with plastic wrap, and let stand at room

temperature until pasta is cooked. You can make this several hours before

you cook the pasta, but please, do not refrigerate.

 

4. Place a large pot of water (6 quarts) on high heat to boil for the

pasta. When the water comes to a full boil, add the salt, then add the

spaghettini. Cook until al dente, drain, and add the spaghettini to

tomato-corn sauce. Toss well to mix and serve in pasta bowls. Serve the

cheese separately.

 

Variations:

 

Substitute tiny cherry tomatoes. Halve or quarter the tomatoes before

adding them to the sauce.

 

I like to add a fresh, hot green chili-serrano or jalapeno-finely minced.

 

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