Hello summer! Here is a wonderful, flavorful, quick and easy recipe with a whopping nine ingredients. It’s strikingly similar to a traditional Aglio e Olio but with a little extra flair. Served with fresh tomatoes and topped with a little balsamic reduction, it rounds out the fresh peppery arugula that we included in your first summer CSA box. Cook on!
CLICK HERE for a balsamic reduction recipe!
Recipe by: Mirinda @ Boistfort Valley Farm
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm (al dente). This should take about 8-12 minutes depending on your pasta, just check the package for cooking time. Drain and transfer to a pasta bowl.
In a small saucepan, start your balsamic reduction. (Please see link in the recipe description above for directions)
In a large skillet on medium heat, add your olive oil and thinly sliced garlic cloves. Cook for about 10 minutes - keep a watchful eye as you do not want your garlic to brown. Once your garlic has become fragrant and has a slight golden toast to the edges.
Reduce heat to low and add your red pepper flakes. You can always add more or less depending on the level of spice you like.
Add your noodles to your pan with the olive oil. Add your parsley, arugula and tomatoes. Cook until your arugula is slightly wilted then stir in your Parmesan cheese. This should only take about 2 minutes. Remove from heat. Drizzle a teaspoon or two of balsamic reduction on each plate, then serve! Buon Appetito!