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Prep 15 mins
Cook 5 mins
You do want to take advantage of summer's bounty of juicy farm fresh or garden fresh tomatoes for this bold and piquant recipe...you really do! I substituted fresh fettucini for spaghetti and added an artisan goat's milk cheese that the cheese steward convinced me to buy. From Italian Two Easy as served at London's River Cafe.
- 4 tomatoes
- 2 garlic cloves
- 1 teaspoon salt
- 1 dried hot red chili pepper, lightly roasted (your choice-Thai, japones, even chipotle etc.)
- 2 tablespoons capers
- 3 tablespoons imported black olives
- 1 cup arugula leaf, chopped (also known as rocket)
- 3 tablespoons extra virgin olive oil
- 11 ounces fettuccine (I used fresh locally made pasta) or 11 ounces spaghetti (I used fresh locally made pasta)
- 3 -4 tablespoons Cacio di Fossa cheese, grated (Parmesan, pecorino-romano, gorgonzola can be subbed) (optional)
- olive oil, for drizzling
- cracked black pepper
- Lighlty roast the chili. Set aside to cool. Once cool, remove stem, seeds and devein. Crumble into small pieces.
- Depending on their size, cut the tomatoes in half or quarters. Squeeze out the excess juice and seeds and then coarsely chop.
- Peel the garlic and mash with 1 teaspoon of salt.
- Pit the olives. Roughly chop the arugula.
- Combine the tomatoes, garlic, chile, capers and olives in a bowl. Season generously with the olive oil. Set aside for 30 minutes.
- Cook the pasta according to package directions in a pot of boiling salted water until al dente. Drain the pasta and stir into the tomato mixture.
- Transfer the pasta mixture to a serving platter. Garnish with the arugula. Toss to distribute the ingredients. Season with cracked black pepper to taste.
- Serve with olive oil on the side. Garnish with the freshly grated cheese if desired.
- Omit the cheese for Vegan.