about 1 year ago
Inpatskitchen has created a vegetarian pasta dish that would satisfy even the staunchest of meat lovers. The bitterness of the arugula marries well with the tangy tomato-garlic-spice mixture and the luscious creaminess of the burrata. With cracked black pepper and red pepper flakes, the heat index can be high. If you crave a tamer dish, reduce the black pepper by half. Sprinkling a bit of fresh basil just before serving would add a lovely burst of freshness.
An easy to put together vegetarian pasta with peppery arugula and creamy burrata cheese. The barely cooked tomato and garlic add a nice punch.
- 1 cup seeded diced plum tomatoes (small dice)
- 2 large garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 6 ounces dry spaghetti
- 3 cups torn arugula leaves
- 4 ounces burrata cheese torn in small pieces
- Salt and pepper to taste
In a small bowl combine the diced tomatoes, minced garlic, olive oil, salt, pepper, crushed red pepper, oregano and basil. Park the bowl on the kitchen counter for about an hour (or more) to let the flavors mingle.
When ready to cook, boil the spaghetti in salted water about 2 minutes shy of al dente. While the pasta is cooking, heat the tomato mixture in a large saute pan. Drain the pasta, saving about a cup of the cooking liquid. Add the pasta to the tomatoes and stir in the arugula leaves. Continue to cook, adding some of the pasta cooking liquid, until the arugula has wilted. Off the heat, stir in the burrata and re-season with salt and pepper.
- 754 calories
- 42g total fat
- 12g saturated fat
- 45mg cholesterol
- 1537mg sodium
- 71g carbohydrate (5g dietary fiber, 6g sugar)
- 26g protein