Arugula, rucola, rocket…by any name, this addictive peppery green has flourished in my front yard garden (our farmette!) this spring.

Two varieties emerged from the melange of the all-encompassing mesclun seed packet: one with smooth leaves and mild sourness, the other rippled, and biting hot. Both have been delicious tossed into salads, folded into omelettes, rolled into sandwich wraps.

And now, cooked into this oh-so-simple pasta dish, inspired by a dinner in Siena, Italy.

A few years ago, while wandering the narrow cobbled alleys of the many Sienese contradas, we were drawn to a small restaurant, Osteria Il Campaccio. Their sign was bannerlike, bold and red, with a stylized dragon head on it, (the symbol of their contrada, or ward, district.)

Through the windows, it appeared refined, yet homey–white stucco walls and vaulted ceilings, white damask draped tables surrounded by wooden chairs, set with pretty glassware, silver, burgundy napkins…all ready and waiting. Pretty splashes of color, too: baskets of bright red geraniums, bowls of lemons, tomatoes, eggplants.

The menu was distinctly Tuscan, with Sienese specialties like that fat tube like spaghetti called pici, served with ragu. Another plus: The owners had a committment to serving seasonal, locally-sourced fare. We noted the hours and made a plan to return.

The meal was exceptional. We enjoyed radiccio baked (al forno!) with gorgonzola and hazelnuts, marinated baby artichokes, tagliatelle with assorted mushrooms, a grilled ox-heart tomato drizzled in basil-infused olive oil.

The surprising stand-out of the dinner was the whole wheat linguine tossed with rocket, shallots, toasted bread bits, and pecorino toscano.

Rustic and robust—and healthy. I liked the balance of hot, almost bitter greens with sweetness of the shallots, the grated pecorino providing salty tang. I also had never eaten toasted bread bits in pasta before, and why not? They add another element of texture and bite to a dish–aside from being another good use of dry nubs of bread.

The recipe I’m sharing with you today is similar, only I’m using my bounty of beautiful spring green onions instead of shallots, and grated pecorino romano cheese–the toscano is not always easy to find.

For the bread bits–use a sturdy baguette, or similar crusty type, and toast them in good olive oil, salt, and black pepper.

The list of ingredients is short and sweet, the process, too! Enjoy the Hot Rocket Linguine as a prelude to an entree—a nice grilled piece of fish perhaps—or make it the focus, served with a refreshing side bowl of cut fruit.

Whole Wheat Linguine with Rocket, Scallions, and Breadcrumbs
3-4 T. Olive Oil
1 bunch fresh Scallions (spring onions) chopped, using green tops
1/2 t. Sea Salt
1/4 t. Red Pepper Flakes
1 big bundle (6oz) Rocket (a.k.a. arugula, roquette, rucola) coarsely chopped
1 cup toasted bread bits, cut or torn into smaller-than-bite size pieces
4 oz. grated Pecorino Romano

1/2 lb. Whole Wheat Linguine

Heat skillet and add olive oil. Stir in scallions, salt, and red pepper flakes. Saute for about 3 minutes, until scallions become soft and translucent.
Add coarsely chopped rocket and remove from heat.

Bring a large pot of lightly salted water to a boil, and cook linguine for 10 minutes—al dente. Drain, and reserve one cup of pasta water. Return pasta to the pot and add the scallion-rocket mixture. Toss well, adding a little pasta water as you stir. The greens should coat the linguine well, continuing to collapse from the residual heat.

Sprinkle in toasted bread bits and grated cheese. Dress with a little more olive oil, if you like. Taste for salt and serve.

Serves 4

1. mark Says:
   May 26th, 2010 at 2:55 pm

   Siena, Tuscany always simple, always delicious. Perfect for this hot spring, in and out of the kitchen. Oh and I finially get to see the Kramer Shuns. Enjoy them with good health and good cutting.

2. Sook Says:
   May 26th, 2010 at 3:43 pm

   Oh my goodness.. This dish looks so delicious! I love all the fresh ingredients. yum!

3. Denise | Chez Danisse Says:
   May 26th, 2010 at 8:38 pm

   Whole Wheat Linguine with Rocket, Scallions, and Breadcrumbs–perfect dinner! And your meal at Osteria Il Campaccio was a pleasure to imagine.

4. Fluffy Says:
   May 27th, 2010 at 8:14 am

   Hot arugula, rucola, or rocket…..finger in the socket!
   I really like this peppery green.
   Do you have a good recipe for rocket pesto?

5. Tracy Says:
   May 27th, 2010 at 9:31 am

   I fell in love with that first photo. Head over heals…Well, you know me and pasta :)

6. Nancy Says:
   May 27th, 2010 at 9:37 am

   Hi Nancy,
   This dish looks wonderful! The crisped bread crumbs are a great addition. Arugula is one of my favorite greens, and I just picked up a big bunch at the farmer’s market yesterday – now it might be destined for this pasta! The baked radicchio with gorgonzola and hazelnuts sounds totally out of this world, too.

7. Christine @ Fresh Local and Best Says:
   May 27th, 2010 at 6:56 pm

   It’s wonderful that you are growing arugula, they’re so much sharper and peppery than the ones you find at the supermarket. This is a terrific rustic pasta dish. I like the freshness, and the topping of bread pieces.

8. Katie@Cozydelicious Says:
   May 27th, 2010 at 6:58 pm

   This pasta looks wonderful! I have so much arugula and this sounds like such a great way to use it up. And that baked radiccio also sounds amazing. Yum!

9. goodfoodmatters Says:
   May 29th, 2010 at 10:17 am

   Fluf—Arugula pesto is simple to make–and I plan on posting about it soon—maybe next!?! alongside the grilled radiccio with gorgonzola and hazelnuts that has currently captivated my (and others!) imagination…..

10. foodonfifth.com, Teresa Blackburn Says:
    May 29th, 2010 at 8:37 pm

    This looks terrific and delicious and oh, so summery. Just the thing on a warm summer night with a chilled vino de Italia…I am going to make this one….soon…my arugula is rocking…and rocketing.

11. Madeleine Says:
    May 30th, 2010 at 12:39 pm

    I made a slight variation on this last night with what was hanging out in our fridge– swiss chard plus asparagus in place of arugula; spicy sausage (to make Tony extra happy); everything else according to your recipe. It was delicious and took all of 25 minutes to make from start to finish. Thanks!

12. my little expat kitchen Says:
    May 31st, 2010 at 5:45 am

    What a wonderful recipe. I LOVE rocket and it must be really tasty over pasta, especially with a good sprinkling of pecorino! Your photographs are fantastic.
    Magda

13. rachel Says:
    June 1st, 2010 at 5:55 am

    Beautiful post and beautiful, delicous food, I remember you telling me about this meal, I clearly need to seek the place out. Maybe I will wait until you visit.
    I am very envious of your home grown rocket and your garden – farmette – for that matter. Just look at those spring onions.
    I like your pictures today especially that last photo.

14. FOODESSA Says:
    June 2nd, 2010 at 1:39 pm

    For some reason…Arugula doesn’t agree with at all. I’ve tried many varieties…and yet still don’t like it.
    This said…your dish looks wonderful ;o)
    Flavourful wishes, Claudia