Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges
Published September 17, 2013
Evan Sung for The New York Times
- Total Time
- 30 minutes, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
Salt
2 tablespoons olive oil
1 small red onion, chopped
1 tablespoon minced garlic
1 cup mixed olives, pitted and roughly chopped
Juice of 1 lemon
4 ripe tomatoes, cored and cut into thick wedges
Black pepper
¼ cup bulgur
8 ounces whole wheat bow-tie or other cut pasta
3 cups torn arugula leaves
½ cup chopped almonds
Nutritional analysis per serving (4 servings)
65 grams carbs; 487 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 9 grams fiber; 705 milligrams sodium; 15 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
- Step 2
When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta.
- Step 3
Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.
Private Notes
Comments
I substituted one 15 oz. can of diced tomatoes for the fresh ones. I drained the liquid from the can into the skillet and let it evaporate before adding the diced tomatoes. I added a fresh minced chile along with the onion, and thought it added a lot to the dish. The zest from the lemon got added before serving.
This dish is a bit boring. It might be improved with a little white wine.
I made it as described, and my family liked it a lot. The only thing I changed was I let people put arugula in on their own. Substituting, or mixing, arugula with spinach is something I might do next time.
The lemon was a bit overpowering for me; as a vegan pasta, the acidity masked the natural flavors of the ingredients. I made some swaps to suit my taste: replacing the olives with marinated artichokes, using canned tomatoes instead of fresh, and adding chili flakes for a bit of heat. I also substituted the small red onion with two scallions and finished the dish with a drizzle of olive oil. Delicious!
This is such a versatile recipe! I used kale as substitute to arugula ( I ran out!)and fresh basil and parsley. Belisimo!
Added red pepper flakes, Parmesan, and bacon