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Bowties with Arugula, Olives, Bulgur, and Fresh Tomato Wedges

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Makes 4 servings 1x

Time 30 minutes, largely unattended

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Ingredients

  • Salt
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 1 tablespoon minced garlic
  • 1 cup mixed olives, pitted and roughly chopped
  • Juice of 1 lemon
  • 4 ripe tomatoes, cored and cut into thick wedges
  • 1/2 cup crumbled feta cheese, or to taste
  • Black pepper
  • 1/4 cup bulgur
  • 8 ounces bowtie or other cut pasta, preferably whole wheat
  • 3 cups torn arugula leaves

Instructions

  1. Bring a large pot of water to a boil and salt it. Put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion and garlic and cook, stirring, until they begin to soften, about 5 minutes. Stir in the olives, then add the lemon juice, tomatoes, and feta. Sprinkle with salt and pepper and cook until the tomatoes are just heated through. Turn off the heat.
  2. When the water comes to a boil, add the bulgur. Let the water return to a boil, then add the pasta. Cook the bowties until tender but not mushy (start tasting after 5 minutes). Reserve some of the cooking water, then drain in a strainer to trap the grains with the pasta.
  3. Toss the pasta and bulgur with the tomato mixture, adding some of the cooking water if necessary. Stir in the arugula and taste and adjust the seasoning. Let the dish sit for up to 15 minutes. Stir again and serve.

– The Food Matters Cookbook