Ingredients

The following ingredients have 8 Servings
  • 13 ounces whole wheat linguine (cook according to package directions (optional, spaghetti noodles))
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves (minced)
  • 1 tablespoon capers (drained and diced)
  • 1 tablespoon basil (freshly chopped )
  • 2 sprigs thyme (stem removed)
  • 1 tablespoon parsley (freshly chopped )
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)
  • 2 cups baby arugula (fresh, loosely packed (chop if desired))
  • 2 cups grape tomatoes ( or cherry tomatoes, sliced in half lengthwise)
  • 1/4 cup parmesan cheese (freshly grated)

Instruction

  • In a large skillet, on medium-low heat, add olive oil and sauté garlic one minute. Add capers, herbs, red and black pepper, and salt, sauté one additional minute. Add cooked pasta and arugula, toss to combine. Cook just until arugula is wilted. Remove from heat and add tomatoes, gently toss to combine. Sprinkle with parmesan cheese and serve.
  • Add sun-dried tomatoes and capers, sauté one additional minute. Add cooked linguine and all other ingredients, toss and cook just until arugula is wilted and linguine is heated through.