Summer Pasta w/ Raw Arugula & Tomatoes

4 cups arugula leaves (stems removed)
3 TBSP butter, ghee, or extra virgin olive oil
2 medium garlic cloves, crushed or minced
3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped
pure salt
freshly ground black pepper
1 pound whole grain pasta

• Boil water for pasta.
• Wash & dry arugula.
• Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta.
• Heat the oil in a skillet.
• Add garlic & saute over medium heat about 2 mins.
• Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are heated through, about 2 mins.
• Cook pasta until al dente, drain, & toss with arugula and tomato mixture. Add black pepper & serve.

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SIDE NOTES:

~ Adapted from “The Complete Italian Vegetarian”

~ This is sort of like a pasta salad. You can eat it warm, room temp, or cold.

~ I’ve come to love the peppery flavor of arugula ever since being introduced to it through our CSA farm. This recipe is a great, easy way to enjoy it.

~ I usually don’t slice the arugula leaves since they’re on the small side to begin with, but some might like smaller pieces of greens…..either way will work.

~ I actually prefer this dish without heating the tomatoes (I just add them raw to the bowl with the arugula). I have this “thing” with tomato skin (or pepper skin). It’s fine if it’s still fully attached to the vegetable – but I can’t eat it when it’s hanging off or completely separated. Once you heat the chopped tomatoes, the skin gets really loose & starts to peel off. Thought I’d mention it in case anyone else has this same, odd aversion.

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