Tagliatelle with Arugula

Tagliatelle with Arugula

  • Servings: 4
  • Rating:


  • 16 oz of arugula, washed and roughly chopped
  • 16 oz tagliatelle
  • 1 T olive oil
  • 2 cloves garlic, peeled and chopped
  • 1 t fennel seeds, crushed
  • 1/8 t crushed red pepper flakes
  • 1, 28-ounce can plum tomatoes, drained of their juices
  • salt and pepper
  • olive oil
  • grated Parmesan cheese


Gently heat the olive oil in a thick-bottomed saucepan. Add the garlic and fry until golden. Add the fennel seeds and chili and stir. Add the tomatoes and season with salt and pepper. Stir with a spoon to break up the tomatoes and simmer for about 20-25 minutes until reduced to a thick sauce.

Bring a large saucepan of salted water to a boil and cook the tagliatelle for 2 minutes. Then add the arugula. Cook together for 2-3 minutes until the pasta is al dente. Drain and return to the saucepan. Drizzle with olive oil. Stir in the tomato sauce. Serve with grated Parmesan cheese.