Or: Farfalle with Shrimp and Arugula
Sometime in July, I planted arugula. Shane isn’t particularly a fan – he likes his salad greens a bit milder – but I hoped for a few salads, maybe a batch of pesto or two. Nothing big. It was already the middle of the summer, after all, and nothing in the garden was looking particularly well. I checked on our neglected little patch yesterday and came home with bags full of veg – roughly five pounds of tomatoes, several gorgeous bell peppers, a ridiculous quantity of banana peppers, and the first harvest of arugula!
I’ve had Jamie’s Italy for a couple of years but haven’t had much use for it – apart from dreaming of making our own porchetta or pasta. This recipe helped me turn a corner in my appreciation of the book, as it was simple, fast, and delicious, all good things for a weeknight or a night when you’re just suddenly and ravenously hungry. We tag-teamed the prep work, with Shane earning a gold star for his handling of the shrimp when I was getting grossed out, and had dinner on the table in about half an hour flat. The sweetness of the tomato paste and shrimp complemented the bite of the arugula and cooled the spice of the red chilies. As with most Jamie Oliver pasta recipes, the ratio of pasta to stuff was off – even with reducing the pasta by 1/3 – but that just meant more little bow-ties for me to snack on. We’ll be making this one again.