The sweet, caramelized
shallots with the salty cheese and peppery arugula are a thing of
beauty here. The hot pasta wilts the arugula and melts the cheese
just enough. Use a bread on the sweeter and crustier side for the
bread bits.
Ingredients
1/3 cup extra-virgin olive oil
1 tablespoon sugar
2 cups diced shallots
1 teaspoon kosher or sea salt
½
teaspoon coarsely ground black pepper
½ teaspoon crushed
red pepper flakes
1 pound whole-wheat linguine
10 ounces
arugula
1 bunch flat-leaf parsley, coarsely chopped
2 cups
toasted bread bits—cut like baby croutons
½ pound
Pecorino Sardo or Romano cheese, grated
Instructions
1. Heat oil in a large
skillet. Add sugar and shallots; cook until caramelized, about 15
minutes. Add salt, pepper and red pepper flakes.
2. Bring 6
quarts of lightly salted water to a boil in a stockpot. Add linguine
and cook until al dente, about 10 minutes. Drain, reserving 2 cups of
cooking water, and return to pan. Scrape shallots and oil into pan;
toss until linguine is well coated.
3. At serving time, gently
warm linguine; fold in arugula, parsley and a little cooking water.
(The heat will wilt the greens.) Add bread bits and cheese, folding
until evenly distributed throughout the pasta. Serves 8.