This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Ingredients
- ounces spaghetti: 10 piece
- olive oil: 4 Tbsp
- garlic: 2 clove (minced)
- pint cherry tomatoes: 1 piece (halved)
- salt and freshly ground black pepper: (to taste)
- arugula: 1 pack (5 ounce pack, torn)
- shaved Parmesan cheese: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
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Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
