Monday, January 10, 2011

Day 10 Dinner - Linguine Marinara with Arugula

Is there anything quite so comforting as a nice, hot plate of pasta?  To me, pasta is the ultimate comfort food, because not only does it fill you up and taste delicious, it is also super fast and easy to make!  I added arugula to this dish because, as always, I had to sneak some healthy greens into the meal.  Besides being healthy, though, the arugula adds a bright, peppery burst of flavor and beautiful color.  If you want to add greens but aren't a fan of arugula, baby spinach is an easy substitute.

Poor pasta has fallen out of favor, these days, because it generally serves as empty calories.   However, there seems to be an endless amount of alternatives to refined-flour pastas popping up on grocery market shelves.  Most of us are familiar with whole wheat pasta, but the other day I discovered pasta made out of organic whole grain einkorn.  If you've never heard of einkorn, join the club!    Apparently, it was the first wheat ever to be cultivated, but was lost over time with all the hybridization of domestic crops.  The grain is very high in protein and fiber and has a rustic, toasty flavor.  I found it to be very tasty!

Linguine Marinara with Arugula
serves 6

12 oz. Einkorn Pasta (or Whole Wheat Pasta)
1 T olive oil
4 small Italian Sausages
1 yellow onion, diced
5 cloves garlic, minced
1 28 oz. can Tomato puree (may also use crushed or diced tomatoes)
1 cup vegetable or chicken stock
1 T dried oregano
1 T dried basil
12 cups baby arugula
salt and pepper to taste

In a large saucepan on medium-high, heat olive oil.  Remove sausages from casings and add to the pan in small pieces.  Fry sausage for about 4 minutes, then add onions.  Saute until onions are soft, about 7 minutes.  Add garlic and saute another 2 minutes.  Add tomato puree, stock, and herbs.  Reduce heat to low and cook 10 minutes.  Add salt and pepper to taste.

Meanwhile, bring a large pot of water to boil and add 2 tablespoons of salt.  Add pasta and cook according to package directions.  Drain pasta.

Place each serving of pasta in the center of the dish.  Add one ladle of sauce, then add 2 cups arugula and top with another ladle of sauce to gently wilt the greens.  Serve.


  1. This was one of my favorites so far. Loved the sauce - YUM!

  2. My favorite pasta these days is the (heart-stoppingly expensive but so bloody delicious) farro pasta made by Rustichella d'Abruzzo. I like it with anchovies, Aleppo chile flakes and a ton of arugula. Best. Pasta. Ever.

  3. I'll have to try that, Lisa! Rustichella is a really great pasta company, and I love the taste of farro.

  4. wellllll, you can do what we do and make your own pasta, eh?