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. -
2 servings
Preparation
- 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.
About 45 minutes
Dining and Cooking