It can be fully prepared in the time that it takes to boil water and cook Rigatoni.
Ingredients
1 lb. Rigatoni pasta
1 clove garlic
2T extra virgin olive oil (try a Tuscan, such as Panizzi)
5 oz Rocket/Arugula*, finely chopped
2-3 tomatoes, heirloom/on the vine preferred
Parmigiano-Reggiano, freshly grated
Directions
While rigatoni cooks, begin to sauté one clove of garlic in 2T olive oil in large sauté pan over medium heat.
Finely chop arugula (5 oz bag) and 2-3 tomatoes (separately).
Remove garlic (when softened but not brown), stir in chopped tomatoes.
Just before draining pasta, add arugula to tomatoes. Drain pasta, stir into arugula (rocket) and tomatoes. Serve with Parmigiano-Reggiano, freshly grated.
*If you don’t have a farmer’s market you’ll find Arugula in the bagged lettuce area of better grocery stores.
I have a sore spot for pasta, but remember to keep your meals in balance, moderation is the key, too much of anything is always bad and sure to pack on those calories that will start materializing in unwanted places on your body!
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