Best Elbows With Potatoes Tomatoes And Arugula Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• 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.
• 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.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

PASTA WITH TOMATOES AND ARUGULA

Steps:

• For the pasta, bring water to a boil in a covered pot.
• Chop onion finely and saute in oil in nonstick pan until very soft.
• Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
• Wash, trim and dry the arugula and chop coarsely.
• Cook pasta according to package directions.
• Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.

ELBOWS WITH POTATOES, TOMATOES, AND ARUGULA

Steps:

• 1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, 2 minutes. 2 Add the tomatoes, basil, and salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened slightly, about 10 minutes. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. When the water returns to the boil, stir in the potatoes. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. 4 Drain the pasta and potatoes, reserving some of the cooking water. Stir the pasta, potatoes, and arugula into the simmering tomato sauce. Cook, stirring, 1 to 2 minutes or until the pasta and vegetables are well coated with the sauce. Add some of the reserved cooking water if the pasta seems dry. 5 Stir in the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.