Spaghetti with Marinated Tomatoes, Arugula, and Ricotta Salata
Published by Chronicle
A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm the pasta bowls.
NotesCalabrian chiles: From Italy’s Calabria region, these small red chiles packed in olive oil have a fruity dimension in addition to their heat. I like to use them in sauces that aren’t cooked. When making cooked sauces, I tend to reach for hot pepper flakes out of habit, but these flavorful chiles would be excellent for that use, too.
Serves4 to 6
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbrunch, dinner, lunch
Taste and Texturecheesy, chewy, garlicky, hot & spicy, juicy, light, savory, tangy
Type of Dishdry pasta, pasta
- 1½ pounds ripe slicing tomatoes, peeled and seeded, then thinly sliced
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 Calabrian chiles (see Notes), minced, or a pinch of hot pepper flakes
- 1 pound spaghetti
- 1/3 pound baby arugula
- ¼ pound ricotta salata cheese, coarsely grated
In a large serving bowl, combine the tomatoes, olive oil, garlic, chiles, and salt to taste. You can do this step a couple of hours ahead; keep at room temperature.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.
Just before the pasta is done, put the arugula in the serving bowl. Drain the pasta and add it to the bowl along with the cheese. Toss until the arugula wilts slightly, then serve immediately.
2004 Janet Fletcher