Bow Ties with Arugula, Olives, Bulgur and Tomato Wedges

  • salt (to taste)
  • 2 tbsp. olive oil
  • 1 small red onion (chopped)
  • 1 minced garlic
  • 1 cup mixed olives (pitted and roughly chopped)
  • Juice of 1 lemon
  • 4 ripe tomatoes (cored and cut into thick wedges)
  • black pepper
  • 1/4 cup #3 coarse Bulgur Wheat (8 ounces whole wheat bow-tie or other cut pasta)
  • 3 cups torn arugula leaves
  • 1/2 cup chopped almonds
  1. Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens; about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through; turn off heat.
  2. When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta.
  3. Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes; stir again and serve.

Makes 4 servings. *Photo and recipe credit Mark Bittman