Bowties with Tomato, Arugula and Bulgar
Juicy tomatoes, healthy grains and salty olives and feta make this summer dish satisfying on a hot summer day.
I pulled this recipe out of the “McDonough archives” last week. I don’t have an elaborate recipe filing system so some of my best recipes get lost in the shuffle. 🤷🏼♀️ I’m looking forward to adding this light summer salad back into the rotation! I hope that you enjoy it.
Source: Mark Bittman for Experience Life Magazine, July 2011
Serves 4
⭐️⭐️⭐️⭐️
Ingredients:
2 tablespoons olive oil
1 small red onion chopped
1 tablespoon minced garlic
1 cup mixed olives, pitted and chopped
4 ripe tomatoes, cut into thick wedges
Juice of 1 lemon
1/2 cup crumbled feta cheese
1/4 cup of bulgar
8 ounces bowtie or other pasta
3 cups torn arugula
Directions:
Boil a large pot of salted water.
Put oil in a large deep skillet over medium heat. Add onion and garlic and cook for 5 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 bulgar. 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 and serve.
Rating System
⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.
⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients
⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients
⭐️⭐️ Meat or Seafood with processed ingredients
⭐️ Dessert