PREP DETAILS

Servings: 4

INGREDIENTS

• 2 tbsp plus 1/2 tsp salt

• 1/4 cup olive oil

• 1 lb whole wheat rigatoni

• 3/4 cup cubed pumpkin(1/4-inch cubes)

• 2 garlic cloves, chopped

• Zest from 1 lemon, chopped

• 1/3 cup finely diced bacon

• 2 finger chiles, seeds and ribs removed, chopped

• 3/4 cup cubed Yukon Gold potatoes, (1/4-inch cubes)

• 1/2 cup tomato juice

• Juice of 1 lemon

• 1/2 tsp sugar

• 1 tbsp chopped marjoram

• 1/2 cup plain yogurt

• 1 cup shredded baby spinach

• Freshly ground black pepper

• Shaved parmesan cheese

DIRECTIONS

1. Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with the sea salt and let sit for 40 minutes.

2. Bring 4 cups salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Strain and rinse. Set aside.

3. Heat the olive oil in a large pot over medium heat. Add the garlic and shallots and saute until the shallots are softened, 3 to 4 minutes. Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes.

4. Toss the sauce with the pasta, the salted tomatoes, the arugula, pepper, oregano, red pepper flakes, and chiles and heat until warmed through. Season with salt and sprinkle with the Parmesan. Serve immediately.