Spaghetti With Tomatoes, Arugula, Olives And Pangrattato Recipe

Name: Spaghetti With Tomatoes, Arugula, Olives And Pangrattato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 1/2 cup 2 ounces state country or souerdough bread, made into breadcrumbs; 3 cloves garlic, finely chopped; 1/4 teaspoon crushed red pepper, or to taste; 1 cup Italian parsley, roughly chopped; Zest of 1 lemon, finely grated; Sea salt and freshly ground black pepper; 3/4 pound spaghetti, linguine or other long pasta; 1/4 cup olive oil; 2 garlic cloves, finely chopped; 1- 14 ounce can Mutti(R) Finely Chopped Tomatoes (Polpa); 1/3 cup pitted Kalamata olives, halved; 1/4 teaspoon crushed red pepper, or to taste; 1 cup baby arugula; Sea salt and freshly ground black pepper

Servings: persons

1/4 cup extra virgin olive oil
1 1/2 cup 2 ounces state country or souerdough bread, made into breadcrumbs
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper, or to taste
1 cup Italian parsley, roughly chopped
Zest of 1 lemon, finely grated
Sea salt and freshly ground black pepper
3/4 pound spaghetti, linguine or other long pasta
1/4 cup olive oil
2 garlic cloves, finely chopped
1- 14 ounce can Mutti(R) Finely Chopped Tomatoes (Polpa)
1/3 cup pitted Kalamata olives, halved
1/4 teaspoon crushed red pepper, or to taste
1 cup baby arugula
Sea salt and freshly ground black pepper

1
Heat the olive oil in a skillet over medium heat. Saute the breadcrumbs for 4 to 5 minutes or until just beginning to brown. Add the garlic and crushed red pepper and cook for another minute. Remove from the heat and mix in the parsley and lemon zest. Season to taste with salt and pepper and set aside.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
3
While the pasta cooks, put the olive oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 2 minutes. Reduce the heat to low, add the tomatoes, olives, and crushed red pepper and bring to a simmer cooking until just warmed through; remove from the heat and add the arugula, stirring until it wilts. Season with salt and pepper to taste.
4
Drain the pasta, reserving 1/2 cup of the cooking water, and return the pasta to the pot. Add the tomato mixture and toss to combine well adding a bit of the reserved water if needed to loosen. To serve, top each plate of pasta with a generous sprinkling of the pangrattato.

818

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 1/2 cup 2 ounces state country or souerdough bread, made into breadcrumbs, 3 cloves garlic, finely chopped, 1/4 teaspoon crushed red pepper, or to taste, and more.

Yes, Spaghetti With Tomatoes, Arugula, Olives And Pangrattato 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.

Spaghetti With Tomatoes, Arugula, Olives And Pangrattato

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