Real African Dishes: [MC-AllEthnic-Recipes] Pasta with Cherry Tomatoes and Arugula

Friday, February 24, 2012

[MC-AllEthnic-Recipes] Pasta with Cherry Tomatoes and Arugula - Mediterranean

* Exported from MasterCook *

Pasta with Cherry Tomatoes and Arugula

Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint cherry tomatoes -- halved if small, quartered if large
1 plump garlic clove -- minced or put through a press (more to taste)
Salt to taste -- (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar -- (optional)
1 cup arugula leaves -- coarsely chopped
1 tablespoon slivered fresh basil -- (julliened) or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille -- farfalle, or orecchiette
1/4 cup freshly grated ricotta salata -- or Parmesan (more to taste)

1. 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.

2. 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.

Yield: Makes 4 servings

Advance preparation: You can make the tomato and arugula mixture a few
hours ahead.

Approximate nutritional information: 407 calories; calories from fat 92;
total fat: 10.3g; saturated fat 2.0g; cholesterol 6mg; sodium 140mg; total
carbohydrates 67.4g; dietary fiber 4.0g; sugars 3.7g; protein 13.9g (Data
provided by calorie-count.com)

I'm a big fan of uncooked tomato sauces for my summer pastas. This one is
very popular in the Southern Italian region of Puglia, and in my house
right now, because my cherry tomato plants are producing lots of ripe
tomatoes every day. Arugula adds not only wonderful flavor (all the more
if you can find peppery wild arugula), but also a nutritional leafy greens
punch.

July 22, 2008

Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, July 22, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 417 Calories; 10g Fat (21.4%
calories from fat); 14g Protein; 68g Carbohydrate; 3g Dietary Fiber; 4mg
Cholesterol; 107mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 620 0 0 0 20028 0 4363 3562