Pasta With Cherry Tomatoes and Arugula
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
- 2 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes halved if small, quartered if large
- 1 plump garlic clove minced or put through a press (more to taste)
- salt to taste (i like to use a very good coarse se
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 3/4 pound fusille farfalle or orecchiette
- 1/4 cup freshly grated ricotta salata or parmesan (more to
- Carbohydrate 0.73 g
- Cholesterol 0 mg
- Fat 13.032 g
- Fiber 0.320000004768372 g
- Protein 0.516 g
- Saturated Fat 1.798432 g
- Serving Size 1 1 recipe (373g)
- Sodium 5.658 mg
- Sugar 0.409999995231628 g
- Trans Fat 0.390531999999999 g
- Calories 119 calories
Step-by-step
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl.
- Let sit for 15 minutes.
- Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil.
- Add a generous amount of salt and the pasta.
- Cook al dente, until the pasta is firm to the bite.
- Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
A Taste of Puglia: My Simple Pasta with Cherry Tomatoes and Arugula
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework battles, and the endless cycle of laundry. Yet, I firmly believe that nourishing meals shouldn't be sacrificed at the altar of convenience. This simple pasta dish, inspired by the sun-drenched region of Puglia in southern Italy, has become a weeknight staple in my home. It's incredibly quick to make, bursting with fresh flavors, and requires minimal ingredients—a true godsend for a busy life.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed. The vibrant flavors of ripe cherry tomatoes, peppery arugula, and fragrant basil shine through, creating a symphony of tastes that's both satisfying and refreshing. I often find myself grabbing a handful of cherry tomatoes from my little kitchen garden, adding a touch of freshness that elevates the dish even further. The key is letting the tomatoes, garlic, and herbs mingle together for a while before tossing them with the perfectly cooked pasta. This allows the flavors to meld, creating a more intense and harmonious taste. The salty crunch of ricotta salata adds a wonderful textural contrast, completing the culinary experience. I love how versatile this pasta is. Sometimes I add a pinch of red pepper flakes for a subtle kick, other times I swap the basil for oregano or parsley, depending on what’s fresh in my garden.
This isn’t just a recipe; it’s a small piece of culinary escapism, transporting me to the sun-kissed shores of Italy, even if just for a few moments during a busy weeknight. The vibrant colors alone are enough to lift my spirits. And the ease of preparation means I can savor a taste of the Mediterranean without spending hours in the kitchen. It’s a testament to the fact that good food doesn't always require elaborate processes. Sometimes, the simplest recipes are the most rewarding, offering a delicious and healthy meal that nourishes both body and soul. This pasta dish is more than just food; it's a small act of self-care amidst the chaos of daily life, a moment of calm and deliciousness in the heart of a busy week. This pasta is a reminder that even the simplest ingredients can create a truly extraordinary culinary experience.
Beyond the convenience and flavor, this recipe is a great way to get in a serving of vegetables without even trying. Arugula is a nutritional powerhouse, packed with vitamins and antioxidants, while the cherry tomatoes provide a boost of lycopene. It's a recipe that ticks all the boxes: quick, tasty, healthy, and satisfying—exactly what I need after a long day.
I encourage you to try this recipe, to savor the simple pleasure of fresh, flavorful ingredients. Let it be your own little escape, a moment of peace and deliciousness in the midst of your busy life. And who knows, maybe it’ll become your weeknight staple too.
