Whole Wheat Spaghetti with Arugula
Keep your kitchen temperature low with this pasta dish from Chef Nathan.
1½ tbsp Capers Organics extra virgin olive oil
¼ tsp crushed red chile pepper
2 garlic cloves, minced
1 cup organic tomatoes, chopped
1 lb organic arugula, trimmed & torn
1½ tbsp balsamic vinegar
¼ cup fresh basil, minced
½ tsp ground black pepper
4 cups La Bio Idea organic whole wheat spaghetti, cooked & drained
Heat 1/2 tbsp oil over medium high heat in large pot. Add red pepper & garlic; sauté 20 seconds. Add tomato & arugula; sauté 2 minutes or until arugula is wilted. Transfer to a large bowl. Add remaining olive oil, cooked spaghetti, vinegar, basil & black pepper; toss well.
Serves four.
Leftovers make a cool portable lunch, too.
