Linguine With Arugula, Tomatoes and Potatoes

Ingredients

• ¾ pound tiny new potatoes
• 1 pound ripe field tomatoes
• 1 clove garlic
• 1 teaspoon olive oil
• ¼ teaspoon hot pepper flakes
• 1 pound arugula
• 9 ounces fresh no-egg linguine
• 8 small Greek, Italian or French black olives
• ⅛ teaspoon salt, optional
• Freshly ground black pepper to taste
• Parmigiano Reggiano

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    755 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 139 grams carbohydrates; 14 grams dietary fiber; 14 grams sugars; 29 grams protein; 107 milligrams cholesterol; 349 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. 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.
2. Wash and trim tomatoes. Chop coarsely.
3. Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
4. Bring water to boil for pasta.
5. Add tomatoes to garlic and cook over high heat to cook off moisture.
6. Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
7. Cook pasta according to package directions.
8. 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.
9. Grate enough cheese to make 2 tablespoons.
10. Drain pasta and serve with sauce. Sprinkle cheese on top.

About 45 minutes