Pasta con la Rucola

Pasta with Arugula and Tomatoes

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Arugula grows wild in many regions of Italy, where its leaves can be as fine as baby spinach or as large as dandelion greens with stems as thick as watercress. Some arugula is spicy, some strong and pungent; fine tender leaves work best in this dish. It’s no surprise that arugula often appears in salad, but grandmothers in Apulia have another trick up their collective sleeve. They stir it into a pasta sauce just long enough for the peppery green to wilt and be warmed. The result, as Italian