Italian Flag Spaghetti

Yields: 4 servings

Time: Prep 10 minutes, Cook 8-10 minutes

In Italian, salsa cruda refers to sauces that are ‘raw’ or do not need to be cooked. They are best with very fresh, high-quality ingredients. Super easy to put together, this pasta is a great weeknight meal that will satisfy the whole family. The raw ingredients represent the colors of the Italian flag: red tomatoes, green arugula & avocado, and white mozzarella cheese. Garlic infused oil and a small amount of pasta water helps to lightly coat the pasta and warm the flag ingredients. Topped with freshly grated parmesan, this pasta is the perfect balance of salty, creamy, and cheesy!

Ingredients:

• 1 lb. spaghetti or bucatini

• Olive oil

• Garlic

• Grape or cherry tomatoes

• 1 large avocado

• Fresh mozzarella

• Arugula

• Fresh basil

• Parmesan cheese

• Kosher salt

Directions

Step One:

Heat 1/2 cup of oil in a small skillet over low heat. Smash and peel 2-3 cloves of garlic and sauté until sizzling and very lightly brown, about 2-3 minutes. Remove from heat the moment garlic starts to brown; oil will continue to cook garlic as it cools. Set aside.

Step Two:

Bring a large pot of water to a boil. Once boiling, season heavily with kosher salt. Cook spaghetti for 8-10 minutes until al dente (or follow package instructions).

Step Three:

While spaghetti is cooking, dice tomatoes, avocado, and mozzarella (equal parts) into small cubes. Lightly season tomatoes and avocado with salt. Clean and dry about 2 cups of arugula. Keep whole.

Step Four:

When spaghetti is ready, first reserve about a cup of pasta water. Drain and return to pot. Add oil and garlic, arugula, avocado, tomatoes, and mozzarella. Stir to combine. Add a few tablespoons of pasta water just so the noodles are fully coated and moist. Season to taste with kosher salt and parmesan cheese.

Step Five:

To serve, scoop into a serving bowl and tear a few pieces of fresh basil on top. Finish with another generous grating of parmesan and enjoy!

Let’s Riff!

This is the easiest pasta dish to experiment with. You can substitute almost any ingredient for something different. The only constant you want to maintain is the oil and garlic. The green veg should be able to wilt easily: try watercress, baby spinach, or dandelion greens. Don’t like avocado? Maintain the creamy component with a few pats of butter or goat cheese! A nice (pre) roasted red pepper works wonderfully to replace the tomato especially if you replace the mozzarella with feta. The possibilities are endless!