Another CSA challenge! Toward the end of last week, despite my diligent cooking efforts there will still a lot of tomatoes and a bunch of arugula on hand. With that combination, I often saute arugula with garlic, toss with pasta and a bit of diced tomatoes. But I’d just done something like that more recently, and was read to make a more full blown sauce. We were really pleased with the fresh, peppery taste of this one. Give it a try next time you have some extra tomatoes and arugula on hand!
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1/2 red or yellow bell pepper, chopped
24 ozs chopped fresh tomatoes
1 tbsp balsamic vinegar
15 ozs cannellini beans
12 ozs short pasta, I used shells
1 bunch arugula, coarsely chopped
1 tbsp fresh parsley
salt to taste
pinch red pepper flakes
grated Parmesan cheese, for serving
Heat 1 tbsp olive oil in a large skillet. Add the onions, saute on medium heat for a few minutes. Add the bell peppers, then the garlic. When the peppers and onions have begun to soften, after about 5 minutes, gently stir in the tomatoes. Lower heat a bit to simmer the tomatoes. Add the balsamic vinegar.
Begin cooking the pasta according to package instructions after the tomatoes have been added.
After the tomatoes have begun to cook down a bit, add the cannellini beans, parsley, salt and red pepper flakes. Smash a about 2 tbsp of them against the side of the pan to thicken the sauce. The arugula needs about 5 minutes to wilt and cook down, so add that when the pasta is getting close to being done.
Drain the pasta when done, and toss with the other tbsp of oil and the tomato sauce. Grate a bit of the cheese on right away, and stir in. Pass additional cheese to serve. Enjoy with a glass of Chianti!