Farfalle with Arugula and Tomatoes

20140825_205130The farmers market finally opened for the spring!

Most of the farms were offerings greens of every variety, but there were also radishes, herbs and flowers for planting, apples, delicious bread, prepared foods, and a lot more, but not a fraction of what will be available once the weather gets warmer.  We bought arugula and stinging nettles at the market, but had to pick up the tomatoes at the local health food store.  For dinner we made a simple and delicious pasta dish with farfalle and tomatoes.  Here is the recipe:


3 T extra virgin olive oil
4 cloves garlic, minced
1/2 t red pepper flakes
4 tomatoes, chopped or a pint of cherry tomatoes, halved or quartered if large
2 T tomato paste
1 large bunch of arugula, stems removed, and leaves coarsely chopped
salt and freshly ground pepper
1 lb farfalle or other pasta


Bring a large pot of water to boil for the pasta

Meanwhile, heat the olive oil and sautee the the garlic until fragrant and golden, taking care that it doesn’t burn

Add the red pepper flakes and cook for another minute

Add the chopped tomatoes and cook, stirring occasionally, until they break down

Stir in the tomato paste and cook until the sauce has a nice full consistency

Add salt and pepper to taste

Add the arugula and continue cooking until wilted

Cook the pasta until it is al dente, strain, and add it to the tomato and argula mixture

Serve with a salad and garlic bread

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