This Brown Rice Pasta with Arugula and Tomatoes is an easy dish to prepare and perfect for a weeknight dinner. It's topped with toasted pine nuts and grated Pecorino Romano cheese.
In a large pot over high heat, bring 4 quarts of water to rolling boil.
Add two tablespoons of Kosher salt to the water. You want your pasta water salty like sea water.
Add pasta to boiling water, and stir gently. Bring water back to a rolling boil and cook pasta for another 8 - 10 minutes, stirring occasionally. Water will become foamy while boiling.
Test pasta for desired consistency (al dente recommended). Drain pasta and rinse with warm water. Toss with a little olive oil to avoid pasta from sticking. Cover until ready to use.
In a large skillet over medium heat sauté garlic for 1 - 2 minutes.
Add tomatoes, basil, parsley, salt, black pepper and red pepper (if desired). Cook for 5 minutes.
Add arugula and gently stir until the greens are wilted. Remove skillet from heat and stir in pine nuts. Place pasta on individual plates and top with tomato arugula sauce and freshly grated cheese.
Here are a few substitutions to switch things up a little:
1. You can add diced grilled or roasted chicken or grilled shrimp.
2. Substitute baby spinach for the arugula greens.
3. Top the dish off with Parmesan or Ricotta Salata cheese.
4. Try a different pasta shape like penne or spaghetti.