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Warm Spaghetti with Capers and Arugula

 
5/20/2013

Spaghetti with Capers and Arugula

 

Ingredients:

  • 2 8 oz. packages gluten-free rice or quinoa spaghetti
  • 1 two-inch thick slice of bresaola* or pancetta, diced
  • 1 small red onion, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup capers, rinsed
  • 1 cup olives, pitted
  • 1 cup purple basil
  • 2 large handfuls of arugula
  • 2 Tbsp. olive oil
  • Salt and pepper

Directions:

  1. Cook the pasta in salted water, per instructions. Set aside.
     
  2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
     
  3. Add onion and cook until translucent, about 3 minutes.
     
  4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
     
  5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
     
  6. Serve in bowls, drizzle with olive oil and season with salt and pepper.
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