Spaghetti with Tomatoes and Fresh Arugula

Biba Restaurant
2801 Capitol Avenue
Sacramento
916-455-2422

Ingredients

• 3 Bunches Fresh Arugula, Approximately 1 pound
• 1/3 cup Extra Virgin Olive Oil
• 1 Large Garlic Clove, peeled and lightly crushed
• 1 Tablespoon finely minced imported Italian sun dried tomatoes
• 4 Cups canned imported Italian plum tomatoes with juice put through food mill to remove seeds
• Salt to taste
• Chopped fresh red chili pepper, or hot, red pepper flakes to taste
• 1 pound spaghetti or spaghettini

Instructions
Detach the arugula leaves from the stems and tear the leaves into small pieces. Wash arugula well under cold running water, pat dry and set aside.
Prepare the sauce - Heat the oil in a large skillet over medium high heat. Add the garlic clove, brown on all sides and discard it. Add the sun dried tomatoes and stir quickly once or twice. Add the tomatoes and season with salt and hot pepper. Cook, stirring occasionally, until sauce has a medium thick consistency, 6 to 7 minutes.

Meanwhile bring a large pot of water to a boil. Add 1 Tablespoon of salt and the spaghetti. Cook, uncovered over high heat, until pasta is tender but still firm to the bite.
Drain the pasta and place in the skillet with the sauce. Toss everything together over low heat until pasta and sauce are well combined. Taste and adjust the seasoning. Turn the heat off and add the arugula liberally. Toss the pasta just like a salad and serve at once