Pasta With Tomatoes and Arugula

Take a boat trip to Faraglioni of Capri Italy is directly across from La Fontinella, The Taste SF
Ristorante La Fontelina Capri, Italy inspired this is a super simple pasta with cherry tomatoes and arugula is a perfect light lunch recipe, made by The Taste SF.

 

This easy pasta with tomatoes and arugula recipe was inspired by a seaside lunch in Capri at Ristorante La Fontelina (see more here). This is a super-simple recipe, and it’s perfect for a lunch or a light dinner. Serve it as an appetizer with grilled fish for a heartier meal, and pair it with a crisp white wine. Make sure to use very ripe, good tomatoes since they are the star of the show! The batter your tomatoes, the better this dish will be.

If you’re looking for other Amalfi Coast recipes, you should check out this, this, and this cookbook. We’re also looking forward to this Capri focused cookbook.

 

Pasta With Cherry Tomatoes and Arugula
Author: 
 
Ingredients
  • ½ lb Spaghetti (this one's our favorite)
  • 1-2 cloves of Garlic, finely chopped
  • ¼ cup Olive Oil
  • 2-3 medium Tomatoes, sliced into small wedges or a box of cherry tomatoes sliced in halves
  • 1½ cups baby Arugula
  • Salt
  • Parmesan, for finishing
Instructions
  1. Salt a large pot of water (it should taste like the ocean) and bring to a boil. Add the spaghetti and cook 1-2 minutes less than the time indicated on the package.
  2. Take the pan off the heat. Drain the pasta in a colander and set aside.
  3. Return the pan back to the stove on medium-low heat. Add the oil and garlic. Cook the garlic slightly, just until it begins to sizzle, and be careful not to burn it. You should be able to smell the garlic as it cooks in the oil. Remove from heat, add the pasta back to the pan, and toss to coat.
  4. Add the tomatoes, arugula, and salt to taste, then toss to combine.
  5. To serve, top with a few shavings of parmesan cheese.
Notes
This serves about four people, but you can add more tomatoes and arugula to bulk up the dish.

 

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