This pasta dish is light, fresh, delicious, and super easy. The combination of the herbs and vegetables are wonderful. Finishing it with mozzarella and parmesan makes it even better! You can really use any type of pasta. We just happened to have angel hair on hand. It also works really well with shells and bow tie pasta. The leftovers are great too!
Ingredients:
8 oz. pasta
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 cup grape tomatoes, halved
1/2 cup roasted red peppers (I used the one in the jar, you can roast your own too)
1/4 cups chopped fresh basil
1 teaspoon paprika (smoked paprika is even better if you have it)
1/2 teaspoon crushed red pepper (I added more to my plate of pasta because I like it spicy)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 cups fresh arugula
1/2 cup shredded Mozzarella
1/4 cup shredded parmesan (for topping)
Directions:
1. Cook the pasta according to package directions. Reserve 1/4 cup of the pasta water.
2. Heat 1 teaspoon of olive oil in a large skillet and cook the shallot and garlic until t becomes soft and fragrant.
3. Add the tomatoes, roasted red peppers, half of the basil, paprika, salt, red pepper flakes, and pepper and stir to combine. Cook about 3 minutes. Deglaze the pan by adding the wine and scraping the bottom as you stir. Let the wine reduce, about 2 mins.
4. Add the arugula to the pan and the remain teaspoon on olive oil. Stir and cook until the arugula begins to wilt.
5. Turn heat to low and stir in the mozzarella. Add the cooked pasta and the pasta water and toss until well combined. Top with parmesan and the remaining basil.
Enjoy!
~Amanda
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