Pasta with Arugula, Prosciutto, and Tomatoes

Name: Pasta with Arugula, Prosciutto, and Tomatoes
Yield: 2 or 3 servings as a main course
Cuisine: Greek
Ingredients: 2 large bunches (½ pound) arugula, washed, dried and trimmed (see Preparation); ½ pound narrow egg pasta (fettuccine or linguine) or egg noodles; ½ pound narrow egg pasta (fettuccine or linguine) or egg noodles; ½ pound narrow egg pasta (fettuccine or linguine) or egg noodles; ½ pound narrow egg pasta (fettuccine or linguine) or egg noodles; 2 tablespoons butter; 1 tablespoon olive oil; 1 large garlic clove, minced; 4 ounces prosciutto (2 thick slices), cut in ¼-inch dice (⅓ cup); 2 meaty plum tomatoes, peeled and cut in ½-inch dice (⅔ cup)

Preparation info

2 or 3
servings as a main course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

When sautéed, arugula loses much of its bite, while the color and flavor are intensified. The bitter green, softened by its brief toss in the pan, is balanced by the bright acid-sweet tomato and chewy bits of salty prosciutto.

Ingredients

2 large bunches (½ pound) arugula, washed, dried and trimmed (see Preparation)
½

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Main course
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Method

Coarsely slice arugula. There should be about 3 cups, lightly packed. Drop pasta into a very large pot of salted water and stir until water returns to a boil.
Heat 1 tablespoon butter and the olive oil over moderate heat in a wide skillet. Stir in garlic and prosciutto and toss until garlic is slightly softened, about 2 minutes. Reserve.
Drain pasta a