This is a recipe we discovered in our pre-parenthood years that somehow survived the transition. Though there's sometimes negotiation involved with the basil and arugula, we find that a satisfactory agreement can usually be reached with our 4-year-old if the greens are torn into small enough pieces, and if we add enough pine nuts (which he loves). If you buy prepitted olives (or don't use them at all), this recipe is surprisingly quick and easy.
Ingredients
Serves 4 (if two of them are children) | 20 to 25 minutes- 3/4 pound dry fettuccine (linguine works well, too)
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 4 to 6 hot Italian sausages, casings removed
- 1 pint cherry or grape tomatoes
- 1/2 cup kalamata olives, seeded and cut in half (optional)
- 1/4 cup red-wine vinegar
- 1/4 cup fresh basil, torn into small pieces
- 1/2 cup fresh arugula, torn into small pieces
- Pine nuts
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, in a large saucepan over medium heat, heat the oil. Add the garlic and cook until fragrant.
- Add the sausage meat and brown it on all sides, about 5 minutes.
- Add the tomatoes and olives (if using). Cook until the tomato skins break (you can help them along by pressing on them with a wooden spoon), 5 to 10 minutes more.
- Pour in the vinegar, which will deglaze the pan; stir, scraping up any brown bits off the bottom.
- Add the basil and arugula and cook until they wilt, about 2 minutes.
- Add the cooked pasta and the pine nuts to the pan. Combine and heat through. Remove from heat and serve, garnished with more pine nuts (if your child loves them as much as mine does).
