Spicy Spaghetti with Salami and Arugula Recipe

by katerina on July 2, 2010

Try this Southern Italian dish which takes perfectly al dente spaghetti and tosses it with salami and a fiery batch of tomato sauce. The addition of arugula adds a peppery, crisp texture and adds ribbons of bright green into the dish.

Did you know that arugula, or rocket, is actually the generic name for several dark green, bitter weeds that grow in Italy? On closer inspection of your vegetable garden you may find that, like me, you have many different varieties of arugula. Arugula is a great vegetable to plant because the depth of it’s flavour is simply not available in the stuff that comes in plastic boxes at the grocery store.

For this pasta recipe, when you add the chilies measure them according to your taste and your chilies — you know best. The variety in spice can vary from package to package, and as I use individual peppers, from pepper to pepper. It is best to taste as you go and add more as you need to rather than setting your families mouths alight.

[print_this]Spicy Spaghetti with Salami and Arugula Recipe
(serves 2)

1 tablespoon olive oil
3 clove garlic, minced
chili flakes, for your taste (I used 4 dried thai chilies, which I crushed)
1 large can whole tomatoes
1/2 cup chopped salami
4 cups arugula
2 servings spaghetti
1 tablespoon butter
freshly grated Parmagianno Reggiano, for garnish

Drain the tomatoes and reserve their liquid. Chop the tomatoes roughly. Put oil in a medium skillet over medium low heat. Add garlic and chilies and cook until fragrant, stirring regularly. Do not let the garlic brown. Add tomatoes and increase the heat to medium to bring to a gentle simmer. Add a pinch of salt and pepper, and simmer for 20 minutes.

Put a large pot of water on to boil and add a tablespoon of salt. In the meantime add the salami to the tomato sauce. Cook spaghetti leaving it very firm and al dente. Grab a 1/2 cup of the pasta water before you drain the pasta. Combine arugula, pasta, butter and tomato sauce in the large empty pasta pot and toss for a few minutes to just wilt the arugula and combine. Add a few tablespoons of the pasta water at a time as is necessary to bring the sauce together. Taste and correct for seasoning, serve garnished with cheese.[/print_this]

Similar Recipes:
The Easiest Spaghetti and Meatballs that Your Family Will Love
Spaghetti with Brie, Arugula and Chicken
Spaghetti Puttanesca with Feta and Spinach

And… cause you know you wanted it.

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