Arugula

Pungent Pasta
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated

Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano


Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
   2 pounds    plum tomatoes
    1 14.5 ounce can   chickpeas (garbanzo beans)
    2 cloves    garlic, minced
    1/2 cup   canola oil, plus 1 tablespoon
    4 cups    lightly packed arugula
    1 tablespoon    Italian seasoning
    1/4-1/2 teaspoon   crushed red pepper
    10 ounces   whole-wheat pasta, any shape
       zest of one lemon
        sea salt     black pepper
       parmesan cheese, optional

Instructions
   Preheat the oven to 400°F.  Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan.  Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes.  Drizzle with another 1/4 cup of canola oil.  Roast until soft and lightly browned, about 45 minutes.  Crush half of the roasted tomatoes in a large bowl with a fork.
    Boil the pasta water and cook the pasta until al dente.  Reserve a little pasta water to loosen the sauce, if needed.  While the pasta is cooking, heat remaining tablespoon of canola oil over a  medium heat.  Add chickpeas and arugula to the pan.  Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix.  Add reserved pasta water as needed.
    Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.


 Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.