Pasta with olives and capers

Pasta with Olives, Capers, Preserved Lemon, and Arugula Ingredients: Pasta “Pasta mix� (olives, capers, preserved lemon) Butter Arugula (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - With the side of your knife, smash the garlic clove. Remove and discard the papery skin.

- Heat a medium pot of generously salted water to the boil on high.

2) Dress the salad: - In a large bowl, combine chopped kale leaves, sliced radishes, the juice of 2 lemon wedges, a generous drizzle of olive oil, and salt and pepper. With your hands, massage the dressing into the kale leaves (breaking up the cell structure will help to tenderize the kale). Set aside.

3) Cook the pasta: - To the pot of boiling salted water, add the pasta and cook for 7.5 minutes, stirring occasionally.

Drain, reserving 1/2 pasta cooking water.

4) Make the sauce: - While the pasta cooks, heat 1 tablespoon olive oil in a large saute pan on medium until hot. Add smashed garlic clove and cook until browned and fragrant, about 1 minute. Remove and discard garlic. To the pan, add the pasta seasoning, cooked pasta, and reserved pasta water.

Simmer and reduce until the pasta is coated with the sauce, about 2 minutes. Add butter and season with salt and pepper to taste. Remove from heat and add arugula and a generous drizzle of olive oil, and toss to combine and gently wilt the arugula.

5) Finish the dish: - Divide the pasta between 2 bowls. Enjoy!