Whole-Wheat Linguine with Arugula and Shallots
This wholesome pasta toss is salad, bread and main course all in one easy dish.
The sweet, caramelized shallots with the salty cheese and peppery arugula are a thing of beauty here. The hot pasta wilts the arugula and melts the cheese just enough. Use a bread on the sweeter and crustier side for the bread bits.
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sugar
- 2 cup diced shallots
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 pound whole-wheat linguine
- 10 ounce arugula
- 1 bunch flat-leaf parsley, coarsely chopped
- 2 cup toasted bread bits, cut like baby croutons
- 1/2 pound Pecorino Sardo or Romano cheese, grated
- Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes.
- Bring 6 quarts of lightly salted water to a boil in a stockpot. Add linguine and cook until al dente, about 10 minutes. Drain, reserving 2 cups of cooking water, and return to pan. Scrape shallots and oil into pan; toss until linguine is well coated.
- At serving time, gently warm linguine; fold in arugula, parsley and a little cooking water. (The heat will wilt the greens.) Add bread bits and cheese, folding until evenly distributed throughout the pasta.