spaghetti all'aglio e olio con rucola
spaghetti with garlic and arugola
1 pound spaghetti
8 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup dry white wine
1/2 pound arugula
1 teaspoon crushed red chili
1/4 cup toasted breadcrumbs (mollica)
Rinse the arugola and coarsely chop the garlic.
Bring a large pot of salted water to boil and add the spaghetti.
Heat a large pan over moderate heat with the olive oil and garlic. When
the garlic turns lightly golden, pour in the dry white wine and crushed chili
pepper. Salt to taste and evaporate the white wine by half. Remove the
pan from the burner and set aside.
When the spaghetti is al dente, quickly strain and toss the pasta in the
pan, return the pan to the burner over moderate heat and add the
arugola. Toss the ingredients, evenly stir in the arugola, wilt it and then
transfer the pasta to serving bowls and sprinkle with toasted
Coarsely grate the stale bread over a large mixing bowl, remove any large
pieces, then lightly coat a saute pan with olive oil and allow the pan to heat
over moderate flame. Add the breadcrumbs, and stir frequently to
prevent sticking or burning. When they are evenly toasted to a golden
brown, remove from the pan and set aside to cool.
This recipe calls for at least 1/4 cup, but make as much as you like as they
can be used for other recipes, or for added crunch to a salad.
You can use plain packaged breadcrumbs from the market, but the
quality will not be as good as homemade, and are too fine for this pasta
dish. Before the days of food processors, my mother and grandmother
made breadcrumbs by placing stale bread inside a paper bag and
pounding the bag with the side of an empty wine bottle. It still works, and
I prefer this tecnique to a food processor.
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