Peppery Pasta Recipe

Name: Peppery Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks); 1/2 cup Olive oil; 1 1/2 teaspoons Crushed red pepper flakes; Pasta and Arugula; 3 cups Arugula; 1 cup Fettucine, or other long pasta.; 2 tablespoons Basil, fresh, sliced into thin strips; 1 teaspoon Oregano, fresh, minced; 1/4 teaspoon Garlic, minced; 1/4 cup Tomatoes, oven roasted, chopped; 2 tablespoons Parmesan, grated; 2 tablespoons Crushed Red Pepper Oil (see above)

Servings: persons

Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks)
1/2 cup Olive oil
1 1/2 teaspoons Crushed red pepper flakes
Pasta and Arugula
3 cups Arugula
1 cup Fettucine, or other long pasta.
2 tablespoons Basil, fresh, sliced into thin strips
1 teaspoon Oregano, fresh, minced
1/4 teaspoon Garlic, minced
1/4 cup Tomatoes, oven roasted, chopped
2 tablespoons Parmesan, grated
2 tablespoons Crushed Red Pepper Oil (see above)

1
Heat oil in pan over medium heat until hot, but not smoking. Turn off heat and stir in red pepper flakes.
2
Let cool. Pour into a clean bottle. Flavor will intensify as it sits.
3
Pile arugula on a plate and drizzle with a tablespoon of the red pepper oil. Let sit while the pasta is boiling. Prepare pasta until al dente.
4
In a small separate bowl, mix tomatoes, garlic, basil, and oregano with about 1/2 tablespoon of red pepper oil. Mix well and let flavors co-mingle.
5
When pasta is finished cooking, place atop arugula. Top pasta with tomato-basil mixture. Drizzle the last 1/2 tablespoon of red pepper oil over pasta.
6
Sprinkle with Parmesan and toss well. The heat from the pasta will wilt the arugula just enough. It's peppery bite after peppery bite between the greens and the oil.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crushed Red Pepper Oil (from Heidi Swanson of 101 Cookbooks), 1/2 cup Olive oil, 1 1/2 teaspoons Crushed red pepper flakes, Pasta and Arugula, and more.

Yes, Peppery Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppery Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions