Walking through a farmers’ market and gardening can have similar effects on the state of our well-being. One gives a connection with the community, and the other, gets us in touch with the earth, and both bring us closer to the source of our food and enrich us.
Freshly picked arugula has an incredibly spicy, almost mustardy flavor. It is much more brilliant and strong tasting than what you’ll get in the grocery store. You can make this with store-bought arugula, but if you have access to garden fresh or a farmers’ market, grab some.
Roasting tomatoes will soften and sweeten them without losing their fresh flavor. The raw arugula will wilt slightly when tossed with the warm pasta and oil, but it will retain its unique flavor. Adding feta (I used my home marinated feta) and olives impart just the right amount of saltiness to pull the dish together.
Simple recipes like this one are easy to throw together for just a couple of people or a crowd. Use gluten-free pasta if you are excluding gluten from your diet, and skip the cheese if you are dairy-free or vegan.
Spaghetti with Fresh Arugula and Tomatoes
Ingredients
- 1 pound spaghetti cooked al dente
- 5 -6 plum tomatoes quartered lengthwise
- 3-4 cups roughly chopped fresh arugula
- 5 cloves garlic with paper still on them
- 1/4 -1/2 cup Feta or Parmesan cheese (optional)
- ½ cup pitted Kalmata olives
- ¼ cup olive oil plus 2 tablespoons
- Flaky or coarse salt
- Freshly ground black pepper
Instructions
- Preheat oven to 300 degrees.
- Place tomato quarters and garlic cloves on a baking sheet, toss with a sprinkle of salt and 2 tablespoons of olive oil.
- Arrange the tomatoes skin side down and bake with the garlic for 45 minutes.
- Remove from oven and allow to cool slightly.
- Squeeze the roasted garlic out from the skins and mash and mince.
- Place warm pasta into a large serving bowl.
- Drizzle some olive oil over the pasta, add the arugula, roasted garlic and olives and toss.
- Transfer the tomatoes from the sheet pan to on top of the pasta.
- Sprinkle feta or parmesan cheese over the top.
- Just before serving season with salt and pepper and toss the pasta. The tomatoes will break apart a bit and it will create a lovely light sauce. Serve warm, room temperature or cold.
