Linguine with Arugula, Hot Peppers & Greek Balsamic
Sometimes we really do only want to cook for about 10 minutes! This easy pasta recipe makes that possible. I love the slightly bitter flavor of wilted arugula and the spiciness of the peppers. You can add cheese if you want. I prefer to keep it vegan. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 1 pound linguine or whole wheat linguine
- 2 bunches fresh arugula stems trimmed
- 4 tablespoons Greek extra-virgin olive oil
- 1 – 2 fresh green or red chile peppers to taste, seeded and chopped
- 3 garlic cloves thinly sliced
- 2 tablespoons Greek balsamic vinegar
- Hot pepper flakes to taste and optional
- Crumbled feta or coarsely grated sharp cheese optional
Bring a large pot of water to a rolling boil and add ample salt (about 2 tablespoons). Add the linguine and cook to al dente. Drain and reserve 1 cup of the pasta boiling liquid.
While the linguine is boiling, heat 2 tablespoons of the olive oil in a large deep skillet over low heat and sauté the hot peppers and garlic just until soft, about 2 minutes. Add the arugula, season with salt, raise the heat to medium, and cook for 2 – 3 minutes until wilted.
Toss the hot pasta with the arugula mixture, remaining olive oil, balsamic and hot pepper flakes, if using. Add enough of the hot pasta cooking liquid to make the mixture a little juicy, about 3 – 4 tablespoons, or more to taste. Serve hot. Garnish, if desired, with a little crumbled feta or grated cheese.
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