Makes 4 servings
1/4 c extra virgin olive oil 1/4 tsp minced garlic 2 serrano chilies, sliced thin 2 Tbsp drained capers 1 lb linguine 8 large plum tomatoes, peeled, seeded and chopped 2 c arugula, stemmed, washed, dried and chopped Salt and black pepper, to taste 1/4 lb Romano, grated 1. Heat oil over moderate heat. Add garlic, chilies and capers; cook, stirring, 1 minute. Set aside. 2. Cook pasta according to package directions until al dente. Reserve 1/4 c cooking water, drain pasta and place in large, warm bowl. 3. Add reserved water to chilies and bring to boil. Add tomatoes and arugula; cook 1-2 minutes, just to warm. 4. Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
