- 1/3 cup extra-virgin olive oil
- 1 tablespoon sugar
- 2 cups diced shallots
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 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
- 1/2 pound Pecorino Sardo or Romano cheese, grated
- Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes.
- 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.
- 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.
Recipe by Nancy Vienneau.