Pasta With Cherry Tomatoes and Arugula

Last night was one of those nights where I didn't have anything planned for dinner and was hoping that we had enough food in the fridge that I could make something worthwhile. I was in the mood for pasta (per usual) and knew that we had some leftover arugula and cherry tomatoes. I was about to wing it when I thought that maybe I should try googling "pasta + cherry tomatoes + arugula". I did just that and I ended up discovering this recipe from July 2008 that was in The New York Times. It was just what I was hoping to find - garlic, tomatoes, arugula, balsamic vinegar and Parmesan cheese - doesn't get much better than this!

You Will Need:
  • 1 pint cherry tomatoes, halved if small, quartered if large
  • 1 plump garlic clove, minced
  • 1 tsp balsamic vinegar
  • 1 1/2 cups fresh arugula, coarsely chopped
  • 1 Tbsp fresh basil or 1 tsp dried basil
  • 2 Tbsp olive oil
  • 3/4 pound bow tie, penne, rigatoni or whatever other pasta you have on hand
  • 1/4 cup Parmesan cheese (I used a bit more than this for topping)
  • Salt and pepper to taste

Here We Go:
  • Combine the cherry tomatoes, garlic, salt, pepper, balsamic vinegar, arugula, basil and olive oil in large bowl and stir all ingredients together
  • Let sit for 15 minutes and then adjust seasoning to taste
  • While above ingredients are sitting, bring a large pot of water to boil and add pasta
  • Cook al dente, until pasta is firm to the bite (Cooking time varies depending on type of pasta)
  • Drain, toss with tomatoes mixture and 1/4 cup Parmesan
  • Serve in bowls and top with more Parmesan if desired (I did!)

Serves 4
Happy Feasting!


Travis said...

Thanks for sharing. Looks like a wonderful pasta dish.

Food Frenzy

Kate said...

Thanks Travis! It is a really great and healthy pasta dinner option!