Spicy Tomato-Arugula Angel Hair

(things are not always pretty in my kitchen)

You know what you do when there is nothing to eat and your mom won't take you out to lunch even though you asked really nicely four times?

You make this pasta.


It is so simple.
It is almost as good as that cheese burger you were craving.
It is light, but filling.
It is delicious and tangy and spicy and everything that pasta should be, but usually isn't.
I love love love it.

(So blissful and bodacious and beautiful.)

This recipe came from this book called The New American Table by Marcus Samuelsson. It has exceeeedingly beautiful pictures. However, with this book it was not love at first sight.
I believe in love at first sight.
My parents fell in love like that.
I am that way with cookbooks. And when I fall, I fall hard (see Dorie Greenspan.) But with this book...Things were...complicated. Marcus Samuelsson, who is a chef at somewhere important & prestigious, LOVES specialty ingredients, things like japanese spices and liquors only made in the Carribean. And much as I love grocery shopping and spending my mother's money, I just couldn't get enthused about buying so many random ingredients.
But this recipe caught my eye because of its beautiful clarity and gorgeous simplicity.

I am in love. Marcus and I on the road to wedded bliss because of this pasta.

I am not even kidding.
(too much cheese)

Spicy Tomato-Arugula Angel Hair
from The New American Table by Marcus Samuelson

2 yellow tomatoes, diced
3 red tomatoes, diced
1 tablespoon sea salt
1 pound dried angel hair pasta
3 tablespoons olive oil
3 garlic cloves, chopped
3 shallots, chopped
One 14-ounce can crushed tomatoes
1/4 cup chopped arugula
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
2 Anaheim chiles, seeds and ribs removed, chopped. NB: I used serrano peppers instead.
2 tablespoons freshly grated Parmesan cheese

1. Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with sea salt and let sit for 40 minutes. Or not, if you're short on time.

2. Bring 4 cups salted water to boil. Add the pasta and cook until al dente, about 3-4 minutes. Please read the package. Strain and rinse. Set aside.

3. Heat the olive oil in a large pot over medium heat. Add the garlic and shallots and saute until the shallots are softened, 3 to 4 minutes. Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes.

4. Toss the sauce with the pasta, the salted tomatoes, the arugula, pepper, oregano, red pepper flakes and chiles (or peppers or whatever) and heat until warmed through. Season with salt and sprinkle with Parmesan. Serve immediately.