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Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula

Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula

The "Classic" Agilo, Olio and Peperincino with the addition of crunchy, peppery arugula.

Prep Time 10 minutes
Servings 4

Ingredients

  • 1 lb Imported fettuccine, high quality
  • 8-10 Garlic cloves (to taste)
  • Red pepper flakes (to taste)
  • 2 cups Arugula, chopped
  • 1/2-3/4 cup Extra virgin olive oil
  • 3/4-1 cup Imported Parmesan Cheese
  • Sea salt and fresh ground pepper (to taste)

Instructions

  1. Crush, chop or thinly slice the garlic

    Wash and chop the arugula, set aside

  2. In a wok style skillet, large enough to finish off the pasta, add olive oil, garlic and red pepper flakes.  On a low heat, cook the garlic until it is lightly brown. Careful not to burn the garlic. Take off the heat until the fettuccine is ready to mix into the garlic

  3. In a pasta pot, bring water to a rolling boil, add sea salt and fettuccine.  Cook the fettuccine 1 minute less than indicated on the package for al dente

  4. When the fettuccine is ready, with a pasta fork, lift and drain (back into the pasta water) add to the garlic mixture, on a lively heat mix and stir the pasta until all oil garlic is incorporated, add the parmesan cheese, continue stirring the add the arugula mixing.  Adjust salt and pepper

    Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula
  5. Serve immediately