Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.
I read all the reviews before making this recipe and then made some changes. I added one cup of the pasta water at the end for more flavor and 'sauce'. I also replaced the red wine vinegar with the juice and zest of one lemon plus an additional tablespoon of olive oil. For protein I added two of my favorite vegetarian Field Roast Smoked Apple Sage sausages and one Field Roast Mexican Chipotle sausage. The result was an amazingly tasty and delicious dish. I'll definitely make it again with these changes.
Very easy flavorful recipe for mid-week. I do need to minimize the kick a bit next time to make it a bit more kid-friendly, but I loved it and would make again. Didn't think it needed chicken or any other of the suggested substitutions - it is a fantastic vegetarian alternative served as-is.
loved the spicy / sweet flavor. I used a can of chopped tomatoes and some sun-dried tomatoes. I added some oil from the sun-dried tomato jar which added to the flavor. I topped it with grilled chicken breast.
Made this for dinner tonight as well. It was just my husband & I. After reading the reviews, I decide to switch out the 1 cup of chopped tomatos for 1/2 cup of chop can tomatos and 1/2 cup of sundried tomatos. I also cut back the arugula to 4 cups versus 16cups and added 1 grilled chicken breast on the BBQ pit. We chopped it up and added it to the mix. We also added olive that was from the sundried tomatos we had from a jar. It was plenty of food and it was very yummy. I am originally from New Orleans so I did add more red pepper flakes at the end but the sundried tomatos is what I think made it so tasty. I hope this helps!
Made this for dinner tonight. My husband and I loved it! A little too spicy for the kids. I used fresh tomatoes and added green pepper and basil. It was not dry and had tons of flavor. I will make this again.
My husband and I loved this recipe. I used all organic ingredients and added extra tomatoes. The tomatoes and arugula gave it such a wonderfully fresh taste. I was out of crushed red pepper and used a healthy pinch of cayenne pepper instead and it gave it a little kick but not too much. I would definitely recommend this and would make it again.
I wasn't wowed by this when I served it with salad and bread to my guests. It really needs more of a "sauce," since it was almost dry tasting. I used partially-drained canned tomatoes instead of the fresh (which probably helped make it a little saucier...but not enough) and everyone at dinner agreed it needed something more. Perhaps double the tomatoes? Some chile flakes would have brought out the spiciness of the arugula too. Might try it again, but sad that I wasted a whole bunch of tasty arugula on this.
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