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Fresh Tomatoes and Arugula
Written By: Jenny King | Issue: 2016/06 - June | Photograph By: Marjorie Christiansen Photography
When you’re General Manager of one of the top rated resorts in the country, you don’t have a great deal of time to spend in the kitchen.
Such is life for Jack Austin of the Old Edwards Inn and Spa. Austin, who has been with OEI for over five years, says he really does love to cook. When he and partner Lec Hobbs lived in Lake Toxaway they found cooking was a necessity since there were few other options.
They’re in Highlands now and he says, “Due to the lack of time and lack of necessity I don’t cook nearly as much as I used to. There are so many places up here to grab a bite.”
Just like any true chef, he rarely follows a recipe and centers his creations on what’s fresh and seasonal. One of his go-to meals is pasta with fresh tomato sauce. The following dish calls for the ripest, juiciest summer tomatoes, so it’s perfect for those hot July and August days. Please note, there are no measurements so you’ll have to keep in mind the number of people you’re feeding.
Pasta with Fresh Tomatoes and Arugula
Wait for the freshest of tomatoes. It’s a long wait, we know, but grab them as soon as they hit the produce stands. Take one large tomato, seed it and chop it, but leave the skin on. Finely mince some garlic and mix in the chopped tomato. Cover with a healthy “glug” of good olive oil, a sprinkle of kosher salt, and set aside to macerate. You can add a pinch of sugar to offset the acid in the tomato at this point.
Let sit while you cook your pasta – preferably a short type like penne, rotini, or farfalle. When the pasta is al dente drain it thoroughly. Austin says you can combine the tomatoes and pasta immediately, but he prefers to let the pasta cool a bit so the tomatoes stay fresher. Add a couple of big handfuls of the tiniest, most peppery arugula you can get and toss it all together. Add freshly shaved Parmesan, and finish with another splash of olive oil. Don’t skimp on the olive oil. It’s an integral part of the dish. Add salt and cracked pepper to taste.
This dish is a light summer meal in itself, but you could also serve it alongside some grilled salmon, shrimp, chicken, or flank steak for something heartier. Austin suggests you get creative. Substitute fresh basil or oregano for the arugula and crumbled feta or cubed mozzarella for the Parmesan. Throw in some halved olives or sliced pepperoncini for a briny kick.
There are enough possible variations to make this a once-a-week meal during the ephemeral tomato season.
