Too much arugula -- help!
Here's a favorite around here:
Bacardi1 Mediterranean Tuna Pasta
Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
Approximately 10-12 Kalamata olives, pitted & roughly chopped
1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
Two large garlic cloves, peeled & chopped
Approximately ½ cup fresh Italian flat-leaf parsley, chopped
Juice from ½ a lemon
Splash of dry white Italian wine (like Pinot Grigio)
Approximately one teaspoon dried oregano
Extra-virgin olive oil
4 tablespoons of butter (or leftover seafood butter**)
Several dashes of crushed red pepper flakes
One or two handfuls of baby arugula
1# of cooked fettuccine or linquini to serve
Cook pasta according to package directions & drain.
While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).
Add all remaining ingredients & stir occasionally – very gently – to heat through.
Serve over pasta.
** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!
Someone earlier said to saute the more mature, tougher leaves -- we love those and buy it in summer here (we' ve never grown arugula in our garden).
Prepare soup plates or bowls with 1/4 dice fresh mozzarella, coarse grated pecorino romano and a few token croutons of your choice.
To two quarts of chicken stock (at a rolling boil) add the washed, chopped arugula and some diced, seeded fresh tomato (we don't bother blanching and peeling 'em). Season extra well with salt & pepper. As soon as the arugula's bright green (<1 minute) take it off the fire, add at least 4 tbs olive oil. Pour the hot soup into the prepared bowls and eat with fresh bread and good butter.
More than once we've done this adding 1/4 tsp or so of fresh lemon zest to the stuff in the bowls.
I like it served wilted (like you might with spinach) under roasted chicken or a fish like salmon or halibut. Sometimes I top the fish with bacon and broil it and then flunk it on the arugula. Pile it high.
If it is tough, saute it a little first.
I also make pasta with it and top a little goat cheese crostini with it.
We often have lots too. That and corn salad. Darn weeds!