Word has it that we are getting a snow storm on Tuesday and we’ll have a high temperature of 35 degrees. Colorado usually gets a rogue hit of snow in the fall, but this is particularly early.
Some lovely friends of mine left town to spend time out of state and were kind enough to let me tend to their garden while they are gone. It is next to impossible for me to grow anything other than herbs at my home since we live at a higher altitude, so the access to fresh veggies has been wonderful.
Knowing that the cold weather will freeze much of the garden that my friend put so much love and energy into, has had me thinking about what I can make with all of the produce. On my way home from running errands this morning I swung by the garden to grab a big haul of tomatoes, sunflowers and loads of edible greens.
I’ll make pesto and freeze it with the purple and green basil, but what to do with all of the amazing arugula and tomatoes? Fresh mature arugula has an incredible spicy, almost mustardy flavor. It is much more brilliant and strong tasting than what you’ll get in the grocery store.
Many people don’t know that arugula can be used just like kale or spinach – cooked. It is wonderful lightly warmed with olive oil and a pinch of salt.
Roasted Tomato and Fresh Arugula Spaghetti
I decided to make simple spaghetti with roasted tomatoes and garlic, and chopped arugula. You can make this with store-bought arugula, but if you have access to garden fresh or a farmers’ market grab some there. Roasting the tomatoes will soften and sweeten them without them losing their fresh flavor. The raw arugula will wilt slightly when tossed with the warm pasta and oil, but it will retain its unique flavor. Adding feta (I used my home marinated feta) and olives imparts just the right amount of saltiness to pull the dish together.
- 5 -6 plum tomatoes, quartered lengthwise
- 3-4 cups roughly chopped fresh arugula
- 5 cloves garlic (with paper still on them)
- 1 pound spaghetti, cooked al dente
- ½-1 cup Feta or Parmesan cheese
- ½ cup pitted Kalmata olives
- ¼ cup olive oil, plus 2 tablespoons
- Flaky or coarse salt
- Freshly ground black pepper
- Preheat oven to 300 degrees.
- Place tomato quarters and garlic cloves on a baking sheet, toss with a sprinkle of salt and 2 tablespoons of olive oil.
- Arrange the tomatoes skin side down and bake with the garlic for 45 minutes.
- Remove from oven and allow to cool slightly.
- Squeeze the roasted garlic out from the skins and mash and mince.
- Place warm pasta into a large serving bowl.
- Drizzle some olive oil over the pasta, add the arugula, roasted garlic and olives and toss.
- Transfer the tomatoes from the sheet pan to on top of the pasta.
- Sprinkle feta or parmesan cheese over the top.
- Just before serving season with salt and pepper and toss the pasta. The tomatoes will break apart a bit and it will create a lovely light sauce. Serve warm, room temperature or cold.
