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Description
A back-pocket recipe for tired weeknights when you don’t want to cut an onion or mince garlic, this one-pot pasta is coated in a flavorful sauce thanks to a simple base of olive oil, tomato paste, fiery Calabrian chile paste and pasta water. Crushed Calabrian chiles blended with oil, salt and sometimes vinegar comprise this Italian chile paste that offers both heat and flavor, though a chile-garlic paste or hot pickled chiles can be used if you have trouble finding it. (Err on the side of caution with the chile, as you can always top your bowl with more.) Serve the arugula two ways: Add a tangle of it to the bottom of each serving bowl and toss it with the hot pasta to soften and cut the rawness, or pile it on top, drizzle with your nice olive oil and some grated cheese for a salad and pasta combination.
Ingredients
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Salt 3/4pound long, thin pasta, such as vermicelli or capellini 2tablespoons olive oil, plus more as needed 1(4 1/2-ounce) tube tomato paste, preferably double-concentrated 1 to 2teaspoons Calabrian chile paste (or chile-garlic paste or sliced hot pickled chiles), plus more for garnish 4packed cups baby arugula Grated Parmesan, for serving
Directions
Bring a large pot of well-salted water to a boil over high heat. Add the pasta, then adjust the heat to maintain a gentle boil and cook until the pasta is just al dente, about 1 minute less than the package instructions. Reserve 1 cup of pasta cooking water; drain the pasta in a colander. Wipe out the same pot and return to medium heat. Add the olive oil and tomato paste, stirring until combined and slightly darker in color, about 2 minutes. Season lightly with salt and add the chile paste, stirring to combine, 15 to 30 seconds. Reduce the heat to low. Add the pasta and 1/2 cup of the pasta water to the pot; use tongs to stir and coat the noodles. Drizzle with oil as needed to prevent the noodles from sticking and allow the sauce to adhere, tossing until the noodles are all a fiery orange color. Add a splash more pasta water if it looks dry. Season with salt as needed. Divide the pasta among individual bowls, then set the arugula on one side. Finish with some grated cheese, more chile and a final drizzle of oil, if desired. Toss to integrate and soften the arugula, if desired.
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