Life, style & food in the District
Since the weather has warmed (and boy, has it been warm!), we’ve been packing our weekends with outdoor activities, outdoor dining, outdoor drinking and yes, even outdoor shopping (helllllo farmer’s market!). Obviously, these action and pleasure-packed weekends rule, but by the time Sunday evening rolls around, I bury my head in my hands and wonder where the weekend went. I realize there is hardly any time left in my day to mentally prepare for the week ahead, let alone make a satisfying Sunday evening dinner.
Thankfully, the change in weather brings more than action-packed weekends – The spring weather also fosters a complete shift in my food cravings. Hearty soups, creamy pastas and comforting casseroles, no more! Come springtime, I want crisp salads, fresh salsas and cold pastas. I also want to cook dishes that take less time to prepare, so I can spend more time outside [err… patio drinking].
This pasta dish is perfect for a quick and delicious spring meal! There are so many fresh flavors going on here: the sweetness of the cherry tomatoes, the peppery bites of the arugula and the spice of a liberal shaking of red pepper flakes. More importantly, this recipe is best served at room temperature, so you can avoid sweating while eating it outside in the sunshine!
1 pound of dried, organic rigatoni
3 tablespoons of extra virgin olive oil
2 cloves of fresh, chopped garlic
Red pepper flakes
Coarse sea salt
1 pint of cherry tomatoes, halved
1/2 cup white wine