Monday, July 14, 2014
Inquirer Daily News

Arugula, Brie & Sun-Dried Tomato Pasta

GRACE DICKINSON

This is not your average plate of pasta topped with a jar of sauce. But it’s nearly as quick to make. Simple pairing suggestion: A side of crusty bread.

1/2 pound thin-stranded pasta, such as angel hair

4-5 cloves garlic, sliced

4 cups arugula, chopped

1/4 pound brie cheese

3 Tbsp. sun-dried tomatoes cured in oil, sliced

3 Tbsp. extra virgin olive oil, divided

Salt and fresh ground pepper, to taste

Cook pasta according to package directions.

Meanwhile, heat 2 Tbsp. olive oil in skillet over medium-high. Add garlic and sauté for a minute. Add sun-dried tomatoes and continue to sauté until garlic is browned and tender. Add arugula and cook until just wilted. Season generously with salt and pepper.

Once pasta is al dente, drain, and then return to pan. Add arugula mixture and toss to combine. Adjust salt and pepper. Toss with remaining Tbsp. of olive oil. Stir in brie. Serve immediately.

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