Pates Baroni, 1921
Leonetto Cappiello
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Pasta with Shrimp, Tomatoes and Arugula

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Monday, August 26, 2002

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Pasta Mondo
Unknown
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Pasta with Shrimp, Tomatoes and Arugula
Bon Appétit October 1995

12 ounces penne or other tubular pasta
3 tablespoons extra-virgin olive oil
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes. Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; serve. Serves 4.

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