Arugula and Dried Tomato Pasta

For extra dried tomato flavor, use the oil the tomatoes are packed in in place of the olive oil.

Arugula and Dried Tomato Pasta + enlarge image
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Makes:
6 servings
Start to Finish:
30 mins
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Arugula and Dried Tomato Pasta

Ingredients
1
cup sliced shallots (8 medium)
4
cloves garlic, minced
2
tablespoons olive oil
1
8 ounce jar oil-packed dried tomatoes, drained and cut into thin strips
6
ounces Genoa salami, cut into 1/2-inch pieces
1/2
cup dry white wine
1
cup chicken broth
5
ounces baby arugula
1 1/2
cups crumbled ricotta salata (6 ounces)
2/3
cup chopped walnuts, toasted
2
tablespoons assorted snipped fresh herbs (such as Italian [flat-leaf] parsley, oregano, marjoram, and/or thyme)
1/4
teaspoon freshly ground black pepper
 
Salt (optional)
12
ounces dried pasta, cooked and drained

Directions

  1. In an extra-large skillet, cook and stir shallots and garlic in hot oil over medium heat about 4 minutes or until tender. Add dried tomatoes and salami; cook and stir for 1 minute. Carefully add wine. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 4 minutes or until wine is nearly evaporated.
  2. Add broth to tomato mixture. Return to boiling; reduce heat. Boil gently, uncovered, for 1 to 2 minutes or until slightly reduced. Stir in arugula, 1 cup of the ricotta salata, the walnuts, herbs, and pepper. Cook and stir just until arugula is wilted. If desired, season to taste with salt.
  3. Serve tomato mixture over hot cooked pasta. Top with the remaining 1/2 cup ricotta salata.

Nutrition Facts

(Arugula and Dried Tomato Pasta)
    Per serving:
  • 463 kcal cal.,
  • 35 g fat
  • (6 g sat. fat,
  • 9 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 54 mg chol.,
  • 1270 mg sodium,
  • 58 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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