RECIPE TITLE "Spaghetti
with Arugula and Ricotta" Author: Rose Gray and Ruth Rogers from
the book The
Cafe Cookbook copyright © 1998
serves 6 ca.
30 min. moderate
- 2-1/4 pounds
- 6 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and
- 1/4 cup fresh basil leaves, torn into pieces
- 2 fresh red
chiles, seeded and chopped
- Coarse sea salt and freshly ground black pepper
- 1 pound spaghetti 7 ounces ricotta, lightly beaten with a fork
- 1-1/4 cups
- Wash the arugula
and dry in a salad spinner. Divide the quantity in half, and roughly chop
one of these halves. Heat a large saucepan and add 2 tablespoons of the
- Gently fry the garlic
until it begins to turn gold, then add the torn-up basil leaves and the
whole arugula. Put on the lid and let the arugula wilt -- this takes 2-3
- Put the hot wilted
arugula and any liquid in the pan in a food processor and pulse-chop.
Add half of the chopped arugula and blend again to combine. Stir in the
chiles, salt, pepper, and the remaining olive oil.
- Cook the spaghetti
in plenty of boiling salted water. Drain, return to the pan, and add the
arugula sauce. Turn the pasta over gently to coat each strand.
- Finally, lightly
fork in the ricotta and the remaining chopped arugula. Season, and serve
with the Parmesan.
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• Tuna, Green Bean, and Orzo Salad
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