Monday, September 20, 2010

Recipe for Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers

Whole What Spagetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and CapersMore than a month ago I vowed to try this recipe for spaghetti topped with no-cook pasta sauce of tomatoes, arugula, Kalamata olives, and capers that I'd found in the August 2006 issue of Bon Appetit magazine. I had tomatoes, and twice I bought arugula to make the sauce, and twice I ate the arugula before any sauce got made. A few weeks passed, and now we're approaching the end of the fresh tomato season and the third time must be the charm, because last week I bought arugula again and finally made the recipe. I've become a huge fan of this type of no-cook sauce, and this sauce with chopped arugula and a touch of spiciness might be my favorite one yet. If you like arugula, get your hands on a few fresh tomatoes before it's too late, and I promise you'll love this great summer-into-fall dish.

Start by making the sauce. The inspiring recipe said to remove seeds from the tomatoes before chopping them, but as soon as I read that I said "No way" because I know that much of the flavor in fresh tomatoes is in the jelly around the seeds. (Don't you love those juicy tomatoes !)

I used about 2 cups of chopped arugula, or about 2 generous handfuls before chopping.

I sliced the Kalamata olives rather than cutting them in half so more olive flavor was distributed through out the dish.
I also slightly chopped the capers for the same reason (and used more capers than the recipe said, because I love capers.)

I whisked together the extra-virgin olive oil, minced garlic, and red chili flakes.

Combine the chopped tomatoes, chopped arugula, sliced olives, and chopped capers in a glass or plastic bowl, then pour over the olive oil mixture. Let this sit for 30 minutes.

After 30 minutes, cook the spaghetti in a large pot of salted water, following the cooking time on the package so the spaghetti is perfectly al-dente (still a bit chewy.) I used my favorite Italian whole wheat spaghetti and cooked it exactly 9 minutes.

Drain the spaghetti, then return it to the pot and add the sauce. Stir enough to combine ingredients, seasoning with salt and fresh-ground black pepper to taste, and serve hot. You could serve this with some freshly grated Parmesan cheese if desired, but I didn't think it needed any cheese.


Whole What Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers
(Makes 3-4 servings, recipe adapted slightly from Spaghetti with Tomatoes, Arugula, Capers, and Olives by Rose Gray and Ruth Rogers in Bon Appetit August 2006. I couldn't find the recipe online.)

Ingredients:
3 large ripe tomatoes, chopped (the original recipe said to cut out the seeds, but I didn't)
15 Kalamata olives without pits, sliced
2 large handfuls baby arugula, chopped (about 2 cups chopped arugula)
2 T capers, coarsely chopped
3 T extra-virgin olive oil
2 tsp. finely minced or pureed garlic
1/2 tsp. red pepper flakes (more or less to taste, this was just a little spicy)
8 oz. whole wheat spaghetti (I love Garofalo Organic Whole Wheat Italian Spaghetti)
salt and fresh ground black pepper to taste

Instructions:
Chop tomatoes, arugula, and capers, and slice Kalamata olives, and combine in a plastic or glass bowl. In a small bowl whisk together olive oil, garlic, and red chile flakes, then pour the olive oil mixture over the tomato-arugula mixture. Stir to combine, then let the sauce sit at room temperature for 30 minutes.

After 30 minutes, bring a medium sized pot of water to a boil, add a generous amount of salt, and cook spaghetti until it's barely al-dente (Pasta should still be a bit chewy. I cooked my spaghetti exactly 9 minutes for al dente, but follow package directions for cooking time.)

Drain spaghetti and return to cooking pot, then add the sauce mixture and stir to gently combine. Season to taste with salt and fresh ground pepper and serve hot.

This doesn't keep well in the fridge, so only make as much as you'll eat right away.


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South Beach Suggestions:
This is a great main dish or side dish for phase 2 or 3 of the South Beach Diet, but be sure to use whole wheat or low carb spaghetti.  (Edit June 2011 - I have recently learned that if Dreamfields pasta is cooked for a long time or reheated it increases the glycemic index, so this recipe is probably only for phase 3 if the pasta is reheated.)

More No-Cook Pasta Sauce for Those Late-Summer Tomatoes
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
No-Cook Pasta Sauce with Fresh Tomatoes, Basil, and Thyme from Kalyn's Kitchen
Penne Pasta with Tomato, Herb, and Feta No-Cook Sauce from Kalyn's Kitchen
No-Cook Pasta Sauce Recipe Round-up from BlogHer
Caprese Penne Pasta Salad from This Mama Cooks
No-Cook Tomato Sauce from Andrea Meyers
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

32 comments:

Jeanette said...

That sounds delicious! I have some arugula that I was just thinking about what to make with it. Now I know! Thanks so much for the recipe!

Maria said...

Love this colorful pasta dish!
The title reads whole what spagetti-just an fyi:)

Kalyn said...

Jeanette, if you like arugula, you'll love it!

Maria, thank you!! I hate it when I make a mistake like that. Really appreciate the heads up.

healy said...

This recipe sounds delicious! I love all the healthy ingredients =)

Leslie said...

Great stuff! I keep learning new things every time I come back to your blog.

Joanne said...

I became a fan of no cook sauces this summer as well! Especially with fresh local tomatoes...the flavors just burst in your mouth.

Jan said...

Oh yum, I love fresh sauces.

bellini valli said...

My kind of pasta dish Kalyn.

Farmgirl Susan said...

We really have similar taste in recipes! I bet if my recipe and magazine files were in better order, I could find this one earmarked because it's just the kind of dish I love.

There's only one problem with it - I'd probably eat all the sauce while the pasta water was boiling.

Next year - if I keep bugging you enough - you'll have arugula in your garden and won't have to do so much ingredient coordinating to make this. ;)

Kalyn said...

Healy, thanks, and it really was good!

Leslie, I love knowing that. Thanks for taking time to tell me.

Joanne, true, summer-ripe tomatoes are key to this type of sauce.

Jan, I agree, the fresh tomato sauce is so good on hot pasta.

Val, me too! Glad you liked it.

Susan, I'm hoping when I get my garden "improved" this fall I will be more in the mood for spring and fall planting in the future!

Lydia (The Perfect Pantry) said...

I love the way hot pasta "cooks" the no-cook sauce, giving it just that little bit of warmth that makes the dish come together. Tomatoes, olives and pasta are an irresistible combination.

Kalyn said...

Lydia me too. I loved this sauce, especially how the arugula was slightly wilted by the hot pasta.

Mindy said...

I'm running off to the store today to buy the ingredients for this. I love fresh sauces. Thank you.

Kalyn said...

Mindy, you're welcome. Hope you enjoy it!

Mary said...

What a beautiful pasta. Those vibrant colors have made me hungry. I hope you are having a great day. Blessings...Mary

Kalyn said...

Mary, glad you like it and hope you're having a great day too.

Cara said...

I don't blame you for eating up your arugula so quickly - it's so good!

Kalyn said...

Cara, I think I'll eat it no matter how it's prepared, or even just raw with a little lemon and olive oil!

FabFrugalFood said...

I have been seeing no-cook sauces a lot lately and now that you, one of my food blog heros, has given the stamp of approval, I might just make one. Thanks once again, Kalyn!

Kalyn said...

I think you will be impressed with how flavorful they are!

Kalyn said...

P.S. Not sure I deserve to be a "food blog hero" but thanks!

martha@simple-nourished-living said...

What a healthy delicious pasta recipe. I too am a big fan of no cook pasta sauces, after having my first one on a weeklong cooking vacation a couple of years ago. This is going on my must try list as soon as I can gather all the ingredients.

Kalyn said...

Martha, hope you enjoy it. I think this is the perfect dish for late-summer tomatoes.

Cookin' Canuck said...

What a beautiful pasta dish! I never think to mix arugula into pasta, but this is a great way to pack extra veggies into a meal.

rachel said...

Looks great! I too have been making a ton of recipes to use up all my tomatoes. I love it!

Kalyn said...

Dara, I loved the arugula in this! Well, I guess it's pretty obvious that I love arugula, but it was perfect for this combination.

Rachel, I have a few more recipes coming with tomatoes, but they are definitely slowing down in the garden here.

Kalyn said...

Even when they are from people who may just be well-meaning readers of the blog, I can't let people post links to other weight-loss sites. If I do, my blog will be over-run with that type of comment. Thanks for your understanding.

Anonymous said...

I made this tonight and it was delicious! I served it with pan-seared shrimp. I do have enough left over for lunch tomorrow, so I'll take it out of the fridge in the morning and let it get to room temp by lunch, and hopefully it'll be ok. It is kind of garlicky for my taste, so I might use less garlic next time.

Kalyn said...

So glad you liked it. Yes, by all means use less garlic if you want to; I'm pretty into garlic myself! Letting it come to room temperature sounds like a good idea.

Diana said...

Kalyn, I'm making this for dinner. Just wanted to confirm that you marinate the arugula wih the other ingredients.

Kalyn said...

Yes, the arugula is marinated in the sauce.

Puget Sound Adventure Boot Camp said...

This was delicious! The family loved it. I just started with an organic veggie delivery company & trying things I've never had before. Thanks for this yummy recipe.

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