2000s Recipes + Menus
Pasta with Arugula Purée and Cherry-Tomato Sauce
Serves4 (main-course)
- Active time:20 min
- Start to finish:30 min
ADAPTED FROM EVAN KLEIMAN
April 2006
In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.
For arugula purée
- 2 tablespoons pine nuts, lightly toasted and cooled
- 5 oz baby arugula, coarsely chopped (7 cups)
- 1/2 cup extra-virgin olive oil
- 1/2 oz finely grated Pecorino Romano
- 1 teaspoon salt
For cherry-tomato sauce
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed with side of a large knife
- 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
- 3/4 teaspoon salt
- 1 lb dried fettuccine (not made with egg)
-
Accompaniment:
grated Pecorino Romano
Make purée:
-
Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
Make tomato sauce:
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Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
Cook and serve pasta:
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Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
Cooks' note: Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
- Keywords
- evan kleiman,
- italian,
- pasta,
- vegetarian,
- arugula