Tomato Sauce with Arugula and Black Olives
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4 to 6 (Makes enough for 1 pound of pasta)
Ingredients
1 tablespoon minced garlic ½ teaspoon red pepper flakes, or to taste2 tablespoons olive oil 1 (28-ounce) can crushed tomatoes 20 black olives (oil-cured), pitted and chopped1 large bunch arugula (about ⅓ pound), stemmed and washed thoroughly
Before You Begin
This sauce matches well with fusilli or other short, curly pasta.
Instructions
- Heat garlic and pepper flakes with oil in large saucepan. When garlic starts to color, stir in tomatoes and olives; simmer over medium heat until sauce thickens a bit, about 10 minutes. Season to taste with salt, if necessary. Stir in arugula when ready to toss with pasta. Serve, passing grated parmesan separately, if desired.
Time
20 minutesYield
Serves 4 to 6 (Makes enough for 1 pound of pasta)Ingredients
Ingredients
Ingredients
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