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Linguine with Walnuts, Arugula & Black Olives

Serves 4

When Andrea and her husband come up with new recipes, they often start with the wine they want to enjoy and invent the dish "backward" from there. They created this mostly-from-the-pantry pasta to stand up to a big Cabernet. "It's a simple dish that has a lot going on," Andrea explains. "The black olives have a bitter edge that mimics the slight bitterness of the tannin you get in a big Cab. The arugula and walnuts pick up the oaky toastiness. And the oil and cheese soften the tannins so the fruit can really explode.

Ingredients

3/4 pound linguine fini or other thin, fat noodle
1/3 cup walnut pieces
2 tablespoons olive oil
3 large cloves garlic, finely chopped
2 cups firmly packed baby arugula, washed and dried
1/4 cup extra virgin olive oil, plus more for drizzling
1/3 cup chopped pitted black olives
1/4 cup freshly grated Manchego or Parmigiano-Reggiano cheese, plus more if desired
Freshly ground black pepper
Coarse sea salt (such as fleur de sel)

Directions

Add a tablespoon of salt to a large pot filled with 4 quarts of water. Bring to a boil. Add the pasta and cook according to the package directions until al dente.

While the pasta is cooking, place the walnuts in a large dry skillet over medium heat and cook, shaking the pan frequently, for 3 to 4 minutes, until browned and fragrant. Allow to cool slightly, then chop coarsely.

In the same skillet, heat the 2 tablespoons olive oil over medium heat and add the garlic. Cook, stirring, for about 2 minutes, until the garlic begins to soften and turn golden. Remove from the heat.

Drain the pasta, reserving 1/2 cup of the cooking water, and transfer it to the skillet with the garlic. Return to the stovetop over medium heat. Stir in the arugula and the 1/4 cup extra virgin olive oil and toss to coat the pasta and wilt the arugula. Stir in the walnuts and olives, tossing to combine. If the pasta seems dry, add a little bit of the reserved pasta water to moisten.

Remove the pasta from the heat and drizzle with a few more tablespoons of extra virgin olive oil to taste. Stir in the cheese, adding more to taste, black pepper, and a sprinkling of sea salt. Serve immediately.