Elbows With Potatoes Tomatoes And Arugula Recipes

LINGUINE WITH ARUGULA, TOMATOES AND POTATOES

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.

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.