Linguine With Tapenade Tomatoes And Arugula Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)

Steps:

• Preheat oven to 350* F.
• To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
• Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
• To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
• Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.

LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST

Steps:

• In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
• To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
• Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
• Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
• To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.

LINGUINE WITH TWO-OLIVE TAPENADE

Steps:

• Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
• Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.
• Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.

LINGUINE WITH UNCOOKED TOMATO, ARUGULA, AND OLIVE SAUCE

Steps:

• In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.

LINGUINE WITH ARUGULA, TOMATOES AND POTATOES

Steps:

• Scrub potatoes; do not peel. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
• Wash and trim tomatoes. Chop coarsely.
• Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
• Bring water to boil for pasta.
• Add tomatoes to garlic and cook over high heat to cook off moisture.
• Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
• Cook pasta according to package directions.
• Pit olives and add to tomatoes. Continue cooking until arugula is wilted. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes. Season with salt, if desired, and pepper.
• Grate enough cheese to make 2 tablespoons.
• Drain pasta and serve with sauce. Sprinkle cheese on top.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH PECORINO, TOMATOES, AND ARUGULA

Steps:

• Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
• Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.