This is my first in what I will call my “Test Kitchen” Series. I’ll be trying out recently published recipes from blogs or magazines and following them exactly as they are printed. Then I’ll post my notes and give it a “will try again” or “will not try again”.
I found this recipe on the Facebook scroll of Chef Marcus Samuelsson’s blog last week. A link to the recipe here. It sounded really good, healthy, loaded with veggies, and I had all the ingredients on hand. And while the recipe was easy and it stored well, I really doubt I’ll make it again. It tasted like any random pasta with tomato sauce made of canned tomatoes, and I never normally use canned tomatoes, and now I know why. I don’t like the taste of canned tomatoes unless they are used in a large pasta sauce recipe and then simmered for several hours with a lot of other ingredients, herbs and spices.
I initially tried this dish with a new kind of quinoa angel hair pasta which after making it, I realized, it wasn’t very good. I have another brand of quinoa pasta I use and like, but for whatever reason, this particular brand, or maybe just quinoa angel hair pasta, was not good this evening. So I used my back up multi grain whole wheat pasta which I know to be good
Spicy Tomato-Arugula Angel Hair Recipe:
- 2 yellow tomatoes, diced
- 3 red tomatoes, diced
- 1 tablespoon sea salt
- 1 lb of dried angel hair pasta (I used multi grain pasta)
- 3 tablespoons olive oil
- 3 garlic cloves chopped
- 3 shallots chopped
- 1 14 ounce can of crushed tomatoes
- 1/4 cup of chopped arugula
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped oregano
- 1 teaspoon crushed red pepper flakes
- Anaheim chiles, seeds and ribs removed, chopped
- 2 tablespoons freshly grated Parmesan cheese
- Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with the sea salt and let sit for 40 minutes
- Bring 4 cups of salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Strain and rinse. Set aside
- Heat the olive oil in a large pot over medium heat. Add the garlic and shallots and saute until the shallots are softened. 3 to 4 minutes. Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes
- Toss the sauce with the pasta, the salted tomatoes, the arugula,pepper, oregano, red pepper flakes and chiles and heat until warmed through. Season with salt and sprinkle with the Parmesan. Serve immediately.
My notes if making this again: Use a lot more arugula or spinach, omit canned tomatoes, used more fresh tomatoes, use some chopped up yellow and orange bell peppers sauteed with the garlic and the shallots, use more herbs and spices, angel hair pasta does not taste good made with quinoa.
My conclusions: I have so many other tomato pasta sauce recipes I like that I would probably not make this again.