Juicy tomatoes, carb-rich grains, and salty olives and feta cheese make this bright and light Mediterranean dish satisfying after a long, hot run or eat it the night before a run for a carbo-load. After you finish cooking, let it sit for a bit before serving, so that the bulgur and bow-ties soak up the flavors and the arugula wilts a little. It works equally well to serve this dish warm or at room temperature. For an earthier spin, try doubling the bulgur and reducing the quantity of pasta.
Jump to RecipeInstructions :
- Bring a large pot of water to a boil over high heat. Meanwhile, put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion and garlic and cook, stirring, for 5 minutes, or until they begin to soften. Stir in the olives, then add the lemon juice, tomatoes, and feta. Sprinkle with salt and pepper to taste, and cook until the tomatoes are just heated through. Turn off the heat.
- When the water boils, salt it and add the bulgur. Let the water return to a boil, then add the pasta. Cook the bow-ties until they are tender (start tasting after 5 minutes). Reserve some of the cooking water, then drain in a strainer not a colander—to trap the grains with the pasta.
- Toss the pasta and bulgur with the tomato mixture, adding some of the cooking water, if necessary to wet the sauce. Stir in the arugula and taste and adjust the seasoning. Let the dish sit for up to 15 minutes. Stir again and serve.
Bow Ties With Tomato
Juicy tomatoes, carb-rich grains, and salty olives and feta cheese make this bright and light Mediterranean dish satisfying after a long, hot run or eat it the night before a run for a carbo-load. After you finish cooking, let it sit for a bit before serving, so that the bulgur and bow-ties soak up the flavors and the arugula wilts a little. It works equally well to serve this dish warm or at room temperature. For an earthier spin, try doubling the bulgur and reducing the quantity of pasta.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion chopped
- 1 tablespoon minced garlic
- 1 cup mixed olives pitted and coarsely chopped
- Juice of 1 lemon
- 4 ripe tomatoes cored and cut into thick wedges
- ½ cup crumbled feta cheese
- Salt and ground black pepper
- ¼ cup medium-grind #2 bulgur
- 8 ounces whole wheat bow-tie or other cut pasta
- 3 cups torn arugula leaves
Instructions
- Bring a large pot of water to a boil over high heat. Meanwhile, put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion and garlic and cook, stirring, for 5 minutes, or until they begin to soften. Stir in the olives, then add the lemon juice, tomatoes, and feta. Sprinkle with salt and pepper to taste, and cook until the tomatoes are just heated through. Turn off the heat.
- When the water boils, salt it and add the bulgur. Let the water return to a boil, then add the pasta. Cook the bow-ties until they are tender (start tasting after 5 minutes). Reserve some of the cooking water, then drain in a strainer not a colander—to trap the grains with the pasta.
- Toss the pasta and bulgur with the tomato mixture, adding some of the cooking water, if necessary to wet the sauce. Stir in the arugula and taste and adjust the seasoning. Let the dish sit for up to 15 minutes. Stir again and serve.