Ingredients
2
cups coarsely chopped seeded tomatoes (about 1 pound)
2
tbsp extra-virgin olive oil
1
large jalapeño chili, seeded, chopped
2
cups salad macaroni or other small tubular pasta
2
cups sliced arugula (about 2 large bunches)
Directions
1.
Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.
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