Sunday, March 11, 2012

3-11...Fettuccine with arugula-tomato salad

3.-11…Once more with Arugula

Thanks to dear Christy I have a stash of fresh, home grown arugula to cook with  tonight.  Looking to come up with a new arugula-pasta dish, I decided on the following.


Al Dente fettuccine
Arugula, coarsely chopped
Cherry tomatoes, cut in half
Garlic and onion
Pitted Kalamata olives, coarsely chopped
Fresh parsley
Dry basil and oregano
Olive oil
Red wine vinegar
Fresh lemon juice
Bacon, chopped


Cook the bacon and set aside to drain.

Place the tomatoes, garlic, onions, olives, celery and herbs in a bowl and mix in the olive oil, lemon juice and a splash of vinegar.  Allow to sit for about 15-20 minutes, then mix in the arugula.

Place the cooked pasta in a serving bowl and mix in the “sauce”.  Add pasta water if needed, drizzle with olive oil and sprinkle with the bacon before serving.


This was not quite as good as the last arugula dish I posted…but still rates an 8 or a 9 and I don’t hesitate recommending it.

Making the dinner even better was having Stef and David sitting across from us and sharing our food and wine.  I would have to say that the conversation was as good as, if not better, than the pasta.

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