LINGUINE WITH ARUGULA, TOMATOES AND POTATOES

Linguine With Arugula, Tomatoes and Potatoes image

Provided by Marian Burros

Time 45m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3/4 pound tiny new potatoes
1 pound ripe field tomatoes
1 clove garlic
1 teaspoon olive oil
1/4 teaspoon hot pepper flakes
1 pound arugula
9 ounces fresh no-egg linguine
8 small Greek, Italian or French black olives
1/8 teaspoon salt, optional
Freshly ground black pepper to taste
Parmigiano Reggiano

Steps:

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.
Wash and trim tomatoes. Chop coarsely.
Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
Bring water to boil for pasta.
Add tomatoes to garlic and cook over high heat to cook off moisture.
Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
Cook pasta according to package directions.
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.
Grate enough cheese to make 2 tablespoons.
Drain pasta and serve with sauce. Sprinkle cheese on top.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 5 grams, Carbohydrate 145 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 15 grams