Spaghetti with Tomatoes& Arugula

Arugula wilted directly into the pasta water is the trick that makes this dish sing. Toss it in during the last minute of cooking and the leaves go from raw and peppery to silky and mellow, clinging to every strand of spaghetti when you drain.

The sauce is barely a sauce at all. Shallots (or garlic, or both) sizzle in olive oil until soft, then chopped tomatoes cook over high heat until they break down into a thick, chunky coating. Red pepper flakes bring the warmth that ties arugula’s bite to the sweet acidity of the tomatoes.

Toss everything together and serve immediately. This is pasta that gets worse the longer it sits, so get people to the table first.

Kitchen Tips

• Cook the pasta just short of al dente before adding the arugula. The extra minute of cooking with the greens finishes it perfectly.
• Use ripe, in-season tomatoes if you can. Out of season, canned San Marzanos crushed by hand are a better option than mealy winter tomatoes.
• High heat for the tomato sauce is important. You want quick evaporation and concentration, not a long simmer that dulls the fresh flavor.
• Toss the drained pasta and arugula with the sauce immediately so the starch on the noodles helps the sauce cling.

Variations

• Use whole wheat pasta and swap arugula for broccoli florets for a heartier, slightly different take.
• Finish with shaved Parmesan and a drizzle of good olive oil for a non-vegan version.
• Add a handful of toasted pine nuts for crunch and richness.