Olive and Arugula Ziti Recipe

Olive and Arugula Ziti Recipe

Our Olive and Arugula Ziti recipe is a creamy pasta dish that doesn’t use butters or heavy creams. The pasta isn’t boiled in water but cooks in wine and chicken broth. If you like creamy pastas but don’t like the heavy creams, then this recipe is for you!

This recipe is property of GreatChefRecipes.com

Ingredients:
2 shallots, peeled and thinly sliced
1 whole bulb of garlic, minced
1/2 teaspoon red pepper flakes
6 tablespoons olive oil
1 cup pitted green olives, finely chopped
1 4-ounce jar of capers, drained
1/2 cup white wine
16 ounces ziti
6 cups chicken stock
1/2 cup fresh basil, shredded
2 cups Baby Arugula
Fresh Parmesan cheese

Directions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add shallots, garlic and red pepper flakes and sauté until shallots are soft (2-minutes.)
3. Stir in the olives and capers and cook for 1-minute.
4. Stir in the wine.
5. Add the pasta and stir until the pasta is glossy and the wine is absorbed.
6. When the wine is absorbed begin adding the stock 1/2 cup at a time.
7. Cook until the pasta is al dente and the sauce coats the pasta (around 15-minutes.)
8. When the noodles are cooked, turn off the heat and stir in the basil and arugula.
9. Top with shredded parmesan cheese.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Noir Wine
This Olive and Arugula Ziti recipe goes well with the cherry notes of a Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir compliment the creaminess of this dish. Follow the link to our wine review site to find our favorite Pinot Noir wines- LetsHaveWine.com.

Have you tried this recipe? If so, leave us your comments below!