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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- Salt
- 1/4 pound whole wheat pasta
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 or 2 pinches red pepper flakes
- 5 to 6 large handfuls of rocket (arugula) leaves, roughly chopped
- Freshly grated Romano or Parmesan cheese
- Extra virgin olive oil to finish
Method
- Bring a large pot of water to boil, add salt to taste, and drop in the pasta.
- While it is cooking, slowly warm the olive oil in a skillet with the garlic and red pepper and cook for about 2 minutes.
- Next add the rocket greens and let them wilt.
- Scoop out a little water from the pasta pot and add it to the panlet the greens, garlic, and red pepper stew gently.
- When the pasta is al dente, scoop it out and put it in the pan with the greens.
- Let some of the water drip into the pan.
- Toss everything together with a pair of tongs.
- Serve the pasta with a dusting of cheese and the extra-virgin olive oil dribbled over the top.
