Pungent Pasta

 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.
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