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Pasta with Arugula, Fresh Herbs, Olive Oil, and Garlic

From

June/July 2008

Pasta with Arugula, Fresh Herbs, Olive Oil, and Garlic

This simple pasta recipe is a great summertime dinner option, as it requires just a few staple ingredients and minimal preparation. To flavor the pasta through and through, we liberally seasoned the water in which the pasta was cooked. We also made sure to reserve some of the pasta cooking water to moisten the finished dish. Most pasta recipes with garlic and olive oil are ruined by harsh bits of burned garlic. To keep the garlic from scorching, we didn’t preheat the oil. Instead, we heated the oil and garlic (and pepper flakes) together over medium-low heat. Once the garlic turned golden, we removed the skillet from the heat and added lemon juice to stop the cooking. We liked the sharp, peppery bite of arugula in this pasta recipe, but we also found that milder baby spinach is an acceptable substitute.

Serves 4

Bagged baby arugula can be found in the produce section of most supermarkets. If you cannot find arugula, baby spinach is an acceptable substitute. Use campanelle, fusilli, or penne in this dish.

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