Peppery Pasta

12 ingredients
6 steps

Ingredients

  • Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks)
  • 1/2 cup Olive oil
  • 1 1/2 teaspoons Crushed red pepper flakes
  • Pasta and Arugula
  • 3 cups Arugula
  • 1 cup Fettucine, or other long pasta.
  • 2 tablespoons Basil, fresh, sliced into thin strips
  • 1 teaspoon Oregano, fresh, minced
  • 1/4 teaspoon Garlic, minced
  • 1/4 cup Tomatoes, oven roasted, chopped
  • 2 tablespoons Parmesan, grated
  • 2 tablespoons Crushed Red Pepper Oil (see above)

Directions

  1. 1
    Heat oil in pan over medium heat until hot, but not smoking. Turn off heat and stir in red pepper flakes.
  2. 2
    Let cool. Pour into a clean bottle. Flavor will intensify as it sits.
  3. 3
    Pile arugula on a plate and drizzle with a tablespoon of the red pepper oil. Let sit while the pasta is boiling. Prepare pasta until al dente.
  4. 4
    In a small separate bowl, mix tomatoes, garlic, basil, and oregano with about 1/2 tablespoon of red pepper oil. Mix well and let flavors co-mingle.
  5. 5
    When pasta is finished cooking, place atop arugula. Top pasta with tomato-basil mixture. Drizzle the last 1/2 tablespoon of red pepper oil over pasta.
  6. 6
    Sprinkle with Parmesan and toss well. The heat from the pasta will wilt the arugula just enough. It's peppery bite after peppery bite between the greens and the oil.

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