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Arugula Pasta with Salsa Cruda

Ingredients
  

  • 2 garlic cloves
  • 1/2 jalapeno or other chili
  • zest of 1 lemon
  • juice of 2 lemons or roughly 2 tablespoons
  • 3 tablespoons olive oil
  • 2 ripe tomatoes
  • 8 ounces whole wheat spaghetti or angel hair pasta
  • 3 cups arugula loosely packed
  • sea salt and fresh ground pepper to taste

Instructions
 

  • Crush garlic and jalapeno together until they become a coarse paste. Spoon into a medium-sized bowl. Add lemon zest, lemon juice and olive oil.
  • Peel tomatoes by bringing water to boil in a medium pot. Remove from heat, add tomatoes and let them sit for a couple minutes. Remove tomatoes from water. Let them cool enough so you can handle them. Gently pierce them with the point of a knife. Their skins should slip right off.
  • Dice tomatoes small. Add tomatoes and all their juice to the garlic, chili and lemon mixture. Stir together and add a pinch of sea salt.
  • Make pasta according to directions and cook until just tender. Remove from heat. Drain well, then return pasta to pot.
  • Toss with sauce. Add arugula, a handful at a time, tossing lightly until the greens just start to wilt, about 3 to 5 minutes.
  • Season to taste with additional sea salt and pepper and serve at once.