Bowties with Tomato and ArugulaJuicy tomatoes, carb-rich grains, and salty olives and feta cheese make this dish satisfying after a long, hot run on a summer day. Serve it hot or cold.2 tablespoons olive oil1 small red onion, chopped1 tablespoon minced garlic1 cup mixed olives, pitted and choppedJuice of 1 lemon4 ripe tomatoes, cut into thick wedges1/2 cup crumbled feta cheeseSalt and black pepper1/4 cup bulgur8 ounces bowtie or other cut pasta, preferably whole wheat3 cups torn arugula leavesBoil a large pot of salted water. Put oil in a large, deep skillet over medium heat. Add onion and garlic; cook five minutes. Stir in olives, lemon juice, tomatoes, and feta. Sprinkle with salt and pepper; cook until tomatoes are heated through. Turn off heat. When the water boils, add bulgur. Let it return to a boil, then add pasta. Cook pasta until tender. Reserve some of the cooking water, then drain the grains and pasta in a strainer. Toss with the tomato mixture, adding a splash of cooking water. Stir in arugula. Let dish sit for up to 15 minutes. Stir again. Serves four.
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