The arugula in my garden was starting to bolt, so we harvested it all. I had been thinking about making arugula pesto, but decided to throw this together instead. This sauce is also quite nice with polenta. If I still had tomatoes left in the freezer, I would have used those--thawed, skinned, and drained. This year I'm going to freeze more tomatoes. You could make this with other greens besides arugula--use what you have.
1 lb dry cut pasta (such as gemelli or shells)
Salt & pepper to taste
8-10 cloves garlic, minced
1 28-oz can crushed tomatoes
1 Tbsp dried oregano (or 2 Tbsp fresh if you have it)
2 cups cooked chickpeas (or 1 15-oz can)
6-8 ounces arugula
Feta or Parmesan for topping
Cook the pasta in a large pot of salted boiling water. While it cooks, make the sauce.
Heat a little olive oil in a Dutch oven or large saucepan. Add the garlic and saute over medium-high heat until it starts to turn golden brown. Add the tomatoes, oregano, and chickpeas, and simmer for a few minutes. Then add the arugula. You may have to do this in batches.
When the pasta is done, drain it and return it to the pot. Toss with a little olive oil, then add the sauce and toss (or, if you prefer, top with sauce at the table). Top with feta or Parmesan at the table.
Serves about 6.