Linguine With Arugula, Tomatoes and Potatoes

• 3/4 pound tiny new potatoes
• 1 pound ripe field tomatoes
• 1 clove garlic
• 1 teaspoon olive oil
• 1/4 teaspoon hot pepper flakes
• 1 pound arugula
• 9 ounces fresh no-egg linguine
• 8 small Greek, Italian or French black olives
• 18 teaspoon salt, optional
• Freshly ground black pepper to taste
• Parmigiano Reggiano

1. Scrub potatoes; do not peel.
2. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
3. Wash and trim tomatoes.
4. Chop coarsely.
5. Mince garlic.
6. Heat oil in a nonstick pan.
7. When hot, saute garlic with hot pepper for about 30 seconds.
8. Bring water to boil for pasta.
9. Add tomatoes to garlic and cook over high heat to cook off moisture.
10. Trim stems from arugula; wash thoroughly and shake well.
11. Add to tomatoes.
12. Cook pasta according to package directions.
13. Pit olives and add to tomatoes.
14. Continue cooking until arugula is wilted.
15. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes.
16. Season with salt, if desired, and pepper.
17. Grate enough cheese to make 2 tablespoons.
18. Drain pasta and serve with sauce.
19. Sprinkle cheese on top.

potatoes, tomatoes, clove garlic, olive oil, hot pepper, arugula, egg, italian, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7484 (may not work)