Spaghettini with Arugula and Black Olives

There is just nothing better than a plate of pasta, especially when fresh vegetables are involved.  I picked up some Organic Arugula at The Fresh Market.  Rather than use it in a salad,  why not toss it with some pasta?  The added flavors of black olives, hot pepper and garlic contribute to the overall  fresh and spicy taste of this dish.  Enjoy!
Ingredients: Ingredients for up to six people
One pound of Spaghettini
Place a large pasta pot of water to boil.  Add a tablespoon and 1/2 of salt to the water. 
One large skillet to accommodate your finished pasta dish.
3 tablespoons olive oil
One bunch of Arugula, cleaned, stemmed and left in large pieces
One or two large garlic cloves, cleaned and smashed (for easy removal before serving)
One 1/2 fresh chile to taste
One can black olives, sliced thin or diced in a food processor
Method:
Heat your oil in your skillet on Medium.   Add your smashed garlic and saute for just a few minutes until fragrant.  Do not burn or you will be starting over.   
Add your black olives and chile pepper and mix.  Heat for just 2 minutes until your olives sizzle just a little and are fragrant. 
Turn your heat off and add your Arugula.  Move your pan to a cool element, while your pasta cooks.   Your Arugula will begin to wilt from the heat of the pan.  

 Cook your pasta until al dente and toss.  Any pasta will do.  Remove the garlic from the pan before serving. 

 

Make some tonight.

Buon Appetito!