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Source: Stop and Smell the Rosemary

Rigatoni with Olives, Arugula, and Herbs
An interesting dinner alternative.
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Serves: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
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3 tablespoons extra virgin olive oil
1 1/2 teaspoons garlic, minced
1/8 teaspoon crushed red pepper flakes
1 tablespoon capers, rinsed, drained, and minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1/4 teaspoon freshly ground pepper
6 ounces rigatoni, or other tubular pasta, cooked al dente
1 cup arugula, chopped
Grated Parmesan cheese

Heat olive oil in a large skillet over medium-low heat. Add garlic and red peppers flakes. Saute until garlic is soft, but not browned, 1 to 2 minutes. Add olives and capers. Saute 1 minute, stirring constantly. Stir in parsley and basil. Season with pepper. Toss pasta, sauce, arugula, and Parmesan until combined. Serve immediately.

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A different, but delicious dish.
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