Linguine With Arugula, Tomatoes and Potatoes
Published August 4, 1992
- Total Time
- About 45 minutes
- Rating
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Ingredients
¾ pound tiny new potatoes
1 pound ripe field tomatoes
1 clove garlic
1 teaspoon olive oil
¼ teaspoon hot pepper flakes
1 pound arugula
9 ounces fresh no-egg linguine
8 small Greek, Italian or French black olives
⅛ teaspoon salt, optional
Freshly ground black pepper to taste
Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
145 grams carbs; 745 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 15 grams fiber; 331 milligrams sodium; 28 grams protein; 15 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
Scrub potatoes; do not peel. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
- Step 2
Wash and trim tomatoes. Chop coarsely.
- Step 3
Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
- Step 4
Bring water to boil for pasta.
- Step 5
Add tomatoes to garlic and cook over high heat to cook off moisture.
- Step 6
Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
- Step 7
Cook pasta according to package directions.
- Step 8
Pit olives and add to tomatoes. Continue cooking until arugula is wilted. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes. Season with salt, if desired, and pepper.
- Step 9
Grate enough cheese to make 2 tablespoons.
- Step 10
Drain pasta and serve with sauce. Sprinkle cheese on top.
Private Notes