Capellini With Tomato And Arugula Rocket Recipes

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LEMON FUSILLI WITH ARUGULA



Lemon Fusilli with Arugula image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 10

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Steps:

  • Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  • Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  • Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI WITH TOMATO AND ARUGULA (ROCKET)



Capellini With Tomato and Arugula (Rocket) image

Make and share this Capellini With Tomato and Arugula (Rocket) recipe from Food.com.

Provided by Wendys Kitchen

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons sea salt
400 g capellini
4 tablespoons extra virgin olive oil
2 garlic cloves, peeled
8 roma tomatoes, washed and diced
salt & fresh ground pepper
1 bunch arugula, trimmed and washed (rocket)

Steps:

  • Bring 5 litres water to boil, add salt and pasta cook until al dente.
  • Meanwhile heat olive oil in pan and fry garlic until lightly browned.
  • Add tomatoes and pinch of salt. Cook 2 minutes on high heat.
  • Reduce heat and addrocket leaves and cook further 2 minutes.
  • Drain pasta reserving a little liquid.
  • Return pasta to saucepan, add liquid and stir through tomato sauce.
  • Season to taste and serve immediately.

Nutrition Facts : Calories 516.9, Fat 15.3, SaturatedFat 2.2, Sodium 3500, Carbohydrate 80.4, Fiber 4.7, Sugar 5.1, Protein 14.3

MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA



Mezzi Rigatoni with Tomatoes, Scallops and Arugula image

A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
8 ounces mezzi rigatoni (about 4 cups)
1/4 cup dry white wine
12 ounces medium sea scallops, muscle removed, patted dry and halved crosswise
4 cups baby arugula
1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
  • Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
  • Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

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