Pasta has a reputation for being a heavy, carb-overloading, cheat-meal. But, it doesn’t have to be! This light, refreshing dish breaks through the confines of pasta barriers. It will leave you satisfied, but not overly stuffed!
Pasta Puttana‘s Fiery Red Chile handcut tagliatelle (Spinach pasta is a tasty substitute. Just add crushed red pepper flakes or chili pepper paste to get the kick!)
2 tbsp. freshly squeezed lemon juice
2 tbsp. extra virgin olive oil
Freshly cut arugula
Salt & pepper to taste
Chiffonade your fresh arugula
Follow the package directions to boil the pasta. Fresh pasta cooks quickly!
In a small prep bowl, whisk together the lemon juice, olive oil, salt & pepper.
In a serving bowl, gently combine the pasta, arugula, and dressing.
Farmers Market Pasta
Nothing beats a hot pot of my mom’s chili in the fall/winter. But, who am I kidding? I eat it year round. This is a (slightly) adapted version of the chili I grew up on.
1 1/2 pound of ground round- I use sirloin, not because it’s leaner, just because I’m lazy about straining.
1 medium onion
1 can of kidney beans (the size depends on how bean-y you like it)
1 28 oz can of diced tomatoes
1 15 oz can of whole tomatoes- I cut them into quarters to have some larger tomato chunks. I strongly suggest you not wear white during this process- lesson learned.
1 can tomato paste
Chili powder, oregano, salt, and pepper to taste (I also add cumin)
1 cup of water
1 bay leaf
Brown meat and onion, drain fat (again, I’m lazy). Dump everything else in a pot. Add the meat and onion and simmer four an hour or so. Taste periodically to adjust flavors. If you have a crock pot (yet, another sign of my laziness) then you don’t have to brown the onions, just the meat. I plug it in before work and return to an apartment filled with the scent of chili! Love that.