Linguine with Arugula, Hot Peppers and Greek Balsamic

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Sometimes we really do only want to cook for about 10 minutes! This easy pasta recipe makes that possible. I love the slightly bitter flavor of wilted arugula and the spiciness of the peppers. You can add cheese if you want. I prefer to keep it vegan. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Linguine with Arugula, Hot Peppers and Greek Balsamic

By Diane Kochilas

Servings

Dairy Free, Main Courses, Mediterranean, Pasta, Recipes, Vegan, Vegetables, Vegetarian

Servings

Dairy Free, Main Courses, Mediterranean, Pasta, Recipes, Vegan, Vegetables, Vegetarian

Ingredients

1 pound linguine or whole wheat linguine
Salt
2 bunches fresh arugula stems trimmed
4 tablespoons Greek extra-virgin olive oil
1 – 2 fresh green or red chile peppers to taste, seeded and chopped
3 garlic cloves thinly sliced
2 tablespoons Greek balsamic vinegar
Hot pepper flakes to taste and optional
Crumbled feta or coarsely grated sharp cheese optional

Instructions

Bring a large pot of water to a rolling boil and add ample salt (about 2 tablespoons). Add the linguine and cook to al dente. Drain and reserve 1 cup of the pasta boiling liquid.
While the linguine is boiling, heat 2 tablespoons of the olive oil in a large deep skillet over low heat and sauté the hot peppers and garlic just until soft, about 2 minutes. Add the arugula, season with salt, raise the heat to medium, and cook for 2 – 3 minutes until wilted.
Toss the hot pasta with the arugula mixture, remaining olive oil, balsamic and hot pepper flakes, if using. Add enough of the hot pasta cooking liquid to make the mixture a little juicy, about 3 – 4 tablespoons, or more to taste. Serve hot. Garnish, if desired, with a little crumbled feta or grated cheese.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Linguine with Arugula, Hot Peppers and Greek Balsamic