Peppery Arugula Pasta
- Serves: 4
- Complexity: easy
- Salt (for pasta water)
- 12 ounces dried linguine
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon cracked black or red Kampot pepper
- 3 tablespoon fish sauce
- 1 large bunch arugula
In a large pot, boil salted water and cook the pasta according to package instructions until one minute short of al dente.
Drain, reserving 1/4 cup of the pasta water for later use.
Dry the pasta pot and return to stove at medium heat. Heat olive oil until fragrant then add Kampot pepper and garlic slices.
Sauté for 30 seconds.
Add drained pasta, pasta water, fish sauce and arugula. Remove from heat and toss until greens are slightly wilted. Serve immediately.