Arugula Pasta With Tomatoes & Olives
Serves 4

1/2 pound penne pasta, regular or whole wheat
8 oz grape or cherry tomatoes
10-oz jar Trader Joe’s Green Olive Tapenade (add to taste)
1 tbsp red wine vinegar, or to taste
1 large or 2 small cloves garlic, pressed
1/2 7-oz bag fresh arugula
Salt and pepper to taste
Pinch of red chili flakes, optional

1. In a large pot of boiling water, cook pasta until just tender. Drain, rinse and cool.

2. In a large bowl, combine cooled pasta, tomatoes and tapenade, (add from half to a full jar, to taste). Add vinegar and garlic, tossing well. Add arugula and toss again until well mixed. Add salt and pepper, to taste. Sprinkle pasta with chili flakes, if using. Adjust seasonings as necessary and serve.

Copyright © 2008 Julie Hasson
www.everydaydish.tv
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