Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta

Get ready to transform your dinner table with this mouthwatering Fresh Tomato and Arugula Pasta that promises to be your new summer obsession! In just 30 minutes, you'll create a vibrant, restaurant-quality dish that combines the juicy sweetness of ripe tomatoes, the peppery kick of arugula, and perfectly cooked pasta. Whether you're a busy home cook or a culinary enthusiast, this Italian-inspired recipe will become your go-to meal for those nights when you want something quick, delicious, and impressively fresh.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 8 ounces pasta
  2. 2 cups fresh tomatoes, chopped
  3. 2 cups arugula
  4. 2 tablespoons olive oil
  5. Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
  2. While the pasta is cooking, prepare the fresh tomatoes by washing and chopping them into small, bite-sized pieces. Place the chopped tomatoes in a large serving bowl.
  3. Wash the arugula thoroughly and pat dry with paper towels. Roughly chop or tear the arugula leaves into smaller pieces.
  4. When the pasta is cooked, reserve 1/4 cup of pasta cooking water, then drain the pasta in a colander.
  5. Immediately transfer the hot pasta to the bowl with chopped tomatoes. Drizzle olive oil over the pasta and tomatoes.
  6. Add the fresh arugula to the pasta and tomatoes. Toss everything gently to combine and allow the heat from the pasta to slightly wilt the arugula.
  7. Season with salt and freshly ground black pepper to taste. If the pasta seems dry, add a little of the reserved pasta water to help create a light sauce.
  8. Serve immediately while the pasta is still warm, ensuring an even distribution of tomatoes and arugula in each serving.

Tips

  1. Choose Ripe Tomatoes: Select fresh, in-season tomatoes for the most intense flavor. Roma or vine-ripened tomatoes work best.
  2. Salt Your Pasta Water: Make sure to generously salt your boiling water - this is your first chance to add flavor to the pasta.
  3. Reserve Pasta Water: Always save a bit of pasta water before draining. Its starchy goodness helps create a silky sauce and helps ingredients bind together.
  4. Work Quickly: Toss the hot pasta with tomatoes and arugula immediately to allow the heat to slightly wilt the greens and meld the flavors.
  5. Use High-Quality Olive Oil: Since this recipe is simple, the quality of your olive oil can make a significant difference in the overall taste.
  6. Don't Overcook the Pasta: Aim for al dente - it should have a slight bite and won't become mushy when mixed with other ingredients.

Nutrition Facts

Calories: 287kcal

Carbohydrates: 46g

Protein: 8g

Fat: 8g

Saturated Fat: 1g

Cholesterol: 0mg

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