pasta with cherry tomatoes and arugula


I’m not a big tomato fan. There, I said it. I’m not! But you know why I think that is? One too many mid-winter tomatoes consumed in Minnesota. There is nothing good about a tomato that’s been forced to grow in the wrong season, wrong climate, wrong everything. They just taste watery and rubbery and bland. Yuck.


So, it’s always kind of a shock to the system when I eat tomatoes and actually like them. I think to myself, “maybe your taste buds are maturing” and then I remember. It’s Summer. It’s tomato time.


This dish is so simple it hurts but no one ever complained about something like that, right? I just made up a giant batch to last for a week of lunches.

Okay, I don’t know who I think I’m kidding. Hopefully there’ll be enough left for me and the boy to each have a little box tomorrow. What can I say? Me + pasta + cheese = mouth party.

Pasta with Cherry Tomatoes and Arugula
from The New York Times

  • 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
  • 1 teaspoon balsamic vinegar (optional)
  • 1 cup arugula leaves, coarsely chopped
  • 1 tablespoon slivered or chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 3/4 pound fusille, farfalle, or orecchiette
  • 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

1. 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.

2. 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.

Yield: Makes 4 servings

What’s your favourite quick go-to pasta dish?
Carbonara all.the.way.

Related Posts with Thumbnails
Pin It

Category: healthy food, recipe | Tags: 8 comments »

8 Responses to “pasta with cherry tomatoes and arugula”

  1. Erica
    June 6th, 2010 at 7:34 pm

    Beautiful! I love tomatoes…but there is a huge difference between nasty winter tomatoes and fresh off the farm spring/summer tomatoes. Favorite go to pasta dish…hmmm pasta with a little olive oil, fresh lemon juice and tons of veggies! BTW- gave you a shout out tonight ;)

    [Reply]
  2. brandi
    June 7th, 2010 at 9:58 am

    i agree! Tomatoes HAVE to be in season or canned at their peaks. There's just no comparison to a tomato right off the vine.

    Can you believe I've never had arugula? I can't find it here! This sounds delicious.

    [Reply]
  3. ellie
    June 7th, 2010 at 2:04 pm

    Every fall, I decide that I don't like tomatoes. Then every spring, I realise how much I love them…nothing beats fresh in-season tomatoes. Except for fresh in-season tomatoes with cheese.

    My go-to pasta dish is spaghetti with pesto. Or smaller shapes with pesto eaten cold as a saald. Delish. I am on such a pasta kick these days!

    [Reply]
  4. Emily (A Nutritionist Eats)
    June 7th, 2010 at 3:26 pm

    I so hear you on the nasty tomatoes…I just got some great heirlooms from the Wedge yesterday though and they were wonderful!!

    [Reply]
  5. loveofbreakfast
    June 7th, 2010 at 8:08 pm

    i hear you. i will not purchase a tomato from october thru mid may. it is plain wrong. but tomatoes are all that much better when they actually are in season then.

    [Reply]
  6. ohonemorething
    June 7th, 2010 at 9:25 pm

    How perfect! I just stumbled upon a box of rotini pasta in my parents pantry and I was about to look for a recipe. This looks delicious and fresh :D We've got cherry tomatoes in the fridge.

    I love this recipe:
    http://kalynskitchen.blogspot.com/2009/03/avocado-tomato-edamame-and-red-onion.html
    and adding pasta to it!

    http://eatingconsciously.blogspot.com/2009/02/avocado-mac-and-cheese.html

    and this too!

    XOXO

    p.s. I love the Greek God's honey flavor! Have you tried that one??

    [Reply]
  7. Angharad
    June 7th, 2010 at 10:18 pm

    Katharina: yes! It's to die for, is it not? I don't understand how it's so much cheaper than all the other brands too! I feel like we're in on an awesome secret :)

    Thanks for sharing those great links!

    [Reply]
  8. Holly
    June 8th, 2010 at 12:18 pm

    pasta + tomatos + cheese = heaven in my mouth. i would put parm in my pasta…lots and lots and lots and lots of it!

    sorry we didn't get to meet-up this weekend – i've been running around like a chicken with its head cut-off. no good.

    but i hope you had a lovely weekend – chat soon lady :)

    [Reply]

Leave a Comment



↑ Back to top