About the Dish

  • Linguine

    Linguine

  • Herbed Roll

    Herbed Roll

  • Sweet Peppers

    Sweet Peppers

  • Garlic

    Garlic

  • Green Onion

    Green Onion

  • Salad Tomatoes

    Salad Tomatoes

  • Parmesan Cheese

    Parmesan Cheese

  • Arugula

    Arugula

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Discard pepper stem and seeds; dice flesh. • Halve tomatoes lengthwise. • Finely chop green onion, keeping white and green parts separate. • Peel garlic. Chop 2 cloves; halve remaining clove lengthwise. • Split rolls.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta, and return to saucepan.
4
While pasta cooks: • Place a skillet over medium heat. When pan is hot, add bread, cut side down. Toast without disturbing until crisp, about 2 minutes. • Transfer to a plate.
5
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add peppers, chopped garlic and onion whites. Cook, stirring, until fragrant, about 1 minute.
6
• Add tomatoes and 1/4 cup reserved cooking liquid. Cook, stirring, until tomatoes soften, about 1 minute. • Remove pan from heat. Add arugula, and toss to combine.
7
To pasta, add vegetables, half of Parmesan, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Adjust consistency as desired with reserved cooking liquid.
8
• Return bread skillet to medium-high heat. Add 1 tablespoon olive oil. • Rub cut side of bread with halved garlic. • When oil is hot, add bread, cut side down. Cook without disturbing until bread is golden, 2-3 minutes.
9
• Divide pasta between 2 plates. • Top with remaining Parmesan and onion greens. Serve with garlic bread, and enjoy!

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