A handful recipe---
A large handful of wild arugula (roquette), or store acquired, leaves striped and roughly chopped.
3-4 cloves of garlic, chopped
Generous amount of olive oil
4-6 handfuls of cherry tomatoes, halvd
Salt and Pepper
Penne or farfalle pasta
Parmigiano reggianno (Parmesan), grated
Bring a large pot of salted water to a boil to cook the pasta. When boiling, add the pasta and cook according to the directions.
Harvest a large bunch of wild arugula (roquette.) Strip off the leaves and chop in large pieces.
In a shallow sauté pan, sauté the garlic in a generous amount of olive oil until golden. Be careful not to burn or it will be bitter.
Add the cherry tomato halves to the pan and sauté for another 2-3 minutes. Combine the chopped arugula with the tomatoes and garlic and cook another 2-3 minutes. Season with salt and pepper.
The goal is for both the tomatoes and arugula to be lightly cooked only. You want to retain the freshness of the ingredients.
Meanwhile, drain the cooked pasta and place in a large serving bowl. Add the arugula tomato sauce and toss gently.
Sprinkle freshly grated Parmigiano reggiano (Parmesan) over the completed pasta dish.
Serve with a bottle of La Gramiere (lagramiere.com ) Rosé.
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