Capers, arugula, and pine nuts each provide their own distinct and complex flavors: salty, spicy, and nutty, so little more is needed beyond olive oil and fragrant garlic. A dollop of ricotta is the perfect amount of creamy cheesiness—mix it in while the noodles are still hot for a luscious sauce. Cook, relax, and enjoy!
What you’ll need:
1 lb whole wheat spaghetti (use half)
2 large cloves garlic
1 oz pine nuts
1 oz capers
5 oz baby arugula
8 oz fresh ricotta
freshly ground black pepper
Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring to prevent sticking, until almost al dente, about 8 minutes.
Meanwhile, peel and thinly slice garlic. Place ricotta in a small bowl and season with ¼ teaspoon salt and several grinds pepper.
Toast nuts and capers
When spaghetti has about 3 minutes of cooking time left, heat 3 tablespoons oil in a large skillet over medium-high. Add pine nuts and capers and cook, stirring often, until pine nuts are golden and capers begin to burst, about 2 minutes.
Add garlic to skillet and continue to cook until turning golden, about 1 minute more.
Reserve 1 cup pasta water and set aside. Drain spaghetti and add to skillet along with pasta water. Cook, tossing, until liquid is reduced and coats spaghetti, about 3 minutes.
Add arugula to spaghetti, a few handfuls at a time, and cook, tossing, until wilted, about 1 minute. Divide spaghetti between bowls and top with a dollop of ricotta, a drizzle of oil, and a few grinds black pepper. Enjoy!