Equipment
Ingredients
Main Components
- 340 g new potatoes, scrubbed
- 450 g tomato, coarsely chopped
- 1 garlic, minced
- 5 ml olive oil
- 1 g red pepper flakes
- 450 g arugula, washed and trimmed
- 255 g linguine
- 8 black olives, pitted
Seasoning and Garnish
- salt
- black pepper
- 30 g parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 800 kcal
- Protein
- 32 g
- Carbohydrates
- 145 g
- Fat
- 12 g
- Fiber
- 14 g
- Sugar
- 15 g
- Sodium
- 758 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 10 mg
- Potassium
- 3249 mg
- Calcium
- 647 mg
- Iron
- 9.2 mg
- Magnesium
- 242 mg
- Phosphorus
- 706 mg
- Zinc
- 3.3 mg
- Vitamin A
- 406 mcg
- Vitamin C
- 103 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 266 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.31 mg
- Niacin
- 2.1 mg
- Folate
- 254 mcg
- Water
- 435 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place scrubbed potatoes in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and set aside.
Coarsely chop the tomatoes and mince the garlic.
Heat olive oil in a nonstick pan over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until aromatic.
Fill a separate large pot with water, add a generous pinch of salt, and bring to a boil for the pasta.
Add chopped tomatoes to the pan with the garlic. Increase heat to high and cook until the tomato liquid has fully evaporated.
Trim the stems from the arugula, wash the leaves thoroughly, and shake to dry.
Add linguine to the boiling water and cook until al dente according to the package instructions.
Add pitted olives and arugula to the tomato pan. Cook until the arugula has wilted. Slice the cooked potatoes into bite-sized pieces and stir them into the pan. Season with salt and black pepper to taste.
Grate the parmesan cheese.
Drain the linguine and immediately toss with the tomato and potato mixture. Serve hot with grated parmesan sprinkled on top.
Chef's Notes
- For the best flavor, use ripe, in-season tomatoes. If tomatoes are out of season, consider using high-quality canned San Marzano tomatoes, drained and chopped.
- Don't overcrowd the pan when sautéing the tomatoes. This allows them to caramelize and release their moisture effectively, rather than steam.
- Reserve a cup of the starchy pasta water before draining the linguine. This can be used to loosen the sauce and help it cling to the pasta if it seems too dry.
- Taste and adjust seasoning at multiple stages, especially after adding the potatoes and just before serving. The saltiness from olives and parmesan can vary.
Storage
Refrigerator: 48 hours — Store in an airtight container; arugula will lose texture upon reheating.
Reheating: Warm in a pan over medium heat with a splash of water to loosen the pasta.
Troubleshooting
Sauce is too watery
Cause: Tomatoes were not cooked down long enough on high heat
Fix: Continue simmering on high heat before adding the pasta
Prevention: Ensure the moisture from the tomatoes is fully evaporated before adding the arugula
Pasta is mushy
Cause: Overcooked in boiling water
Fix: Cannot be fixed
Prevention: Check pasta 2 minutes before the package timer ends
Cultural Context
This dish is a rustic and satisfying take on Italian pasta traditions, often found in home cooking rather than formal trattorias. It embodies the Italian philosophy of using simple, fresh ingredients to create flavorful and comforting meals, with regional variations likely incorporating local produce and cheeses.
