Tomato and Arugula Pasta Sauce

Got to enjoy a pasta sauce I hadn’t had for awhile the other night.  It has tons of veggies and is super simple to make — Spaghetti with Fresh Tomatoes and Rocket (Arugula) or Spaghetti con Pomodori e Rughetta from The Top One Hundred Pasta Sauces by Diane Seed.

Ingredients:

1 lb spaghetti

10 oz red ripe plum tomatoes — I use a lot more

4 cloves garlic

2 oz rocket (arugula) — about 1/3 cup chopped — I used about 2-3 times this much

1 1/2 tbsp olive oil

Salt & Black pepper

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Directions:

Skin the tomatoes by first plunging them into boiling water for a few minutes (I have always skipped this step).

Chop finely (I keep them in chunks) and place in a large bowl together with the finely chopped garlic and coarsely chopped rocket (arugula).  Add the olive oil and S&P to taste and leave for at least 2 hours.

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Post 2-hours:

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I was in charge of the sauce…got to enjoy some nice homemade pasta.

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Cook the pasta as usual, drain and stir in the sauce.

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