Elbows With Potatoes Tomatoes And Arugula Recipes

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.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Steps:

• Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
• Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
• While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
• To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

BAKED TOMATOES WITH ARUGULA PESTO

Steps:

• Preheat the oven to 425 degrees. Oil a baking dish that will snugly accommodate the tomatoes. Core the tomatoes, and season with salt and pepper. Place a spoonful of pesto into each core.
• Place in the oven and bake for 20 minutes, until the surface of the pesto is just beginning to color. Remove from the heat. Serve warm.

ELBOWS WITH POTATOES, TOMATOES, AND ARUGULA

Steps:

• 1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, 2 minutes. 2 Add the tomatoes, basil, and salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened slightly, about 10 minutes. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. When the water returns to the boil, stir in the potatoes. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. 4 Drain the pasta and potatoes, reserving some of the cooking water. Stir the pasta, potatoes, and arugula into the simmering tomato sauce. Cook, stirring, 1 to 2 minutes or until the pasta and vegetables are well coated with the sauce. Add some of the reserved cooking water if the pasta seems dry. 5 Stir in the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.