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.