Ingredients

The following ingredients have 6 Servings
  • 1 pound gluten-free spaghetti or linguine, or whole grain spaghetti or linguine of choice
  • 1/2 cup reserved pasta cooking water*
  • 1/3 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (minced)
  • 2 teaspoons dried oregano
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound yellow or red tomatoes (sliced into wedges)
  • 5 ounces arugula (5 to 7 cups)
  • 1 cup fresh or frozen, defrosted green peas
  • 1 cup pitted kalamata olives (left whole or halved)
  • 4 ounces feta cheese (crumbled)

Instruction

  • Bring a large pot of water to a boil and salt it well. Cook the pasta according to package directions. Reserve 1/2 cup pasta cooking water and then drain and rinse the pasta with very hot tap water (skip the rinsing if using regular, non-gluten-free pasta).
  • To the same large pot over medium-high heat, add the wine, oil, garlic, oregano, salt, and pepper and bring to a boil.☞TESTER TIP: If you’ve got some fresh basil on hand, skip the oregano and stir in the basil just before serving.
  • Reduce the heat to medium, return the cooked and drained pasta to the pot, and toss to combine. If desired, loosen the sauce with some or all of the reserved pasta cooking water.
  • Toss in the tomatoes, arugula, peas, and olives and cook until heated through, 3 to 4 minutes.
  • Divvy the pasta among bowls and top with feta. Devour.