Fresh Pasta with Argula
- 1 lb pasta
- 4 tbsp extra virgin olive oil
- 3 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1 cup arugula can use add'l 1/3c italian parsley instead
- 1 cup parmesan freshly grated
Put a large pot of salted water on to boil.
If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce; fresh pasta is added to the water at the same time you start the sauce.
Pour 3 tablespoons of the oil into the big skillet, scatter the garlic in the oil and set over medium heat.
Cook for a minute, add the red pepper and cook another minute, shaking the pan now and then, until the garlic is an even light gold.
Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Taste the sauce; add salt as needed. Keep at low simmer until the pasta is ready.
When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.
Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite. If the dish is dry, incorporate more hot pasta water; if soupy, reduce with higher heat and a bit more cooking. Add the arugula during the initial tossing; off the heat toss in the cheese and the final tablespoon of olive oil just before serving