Description
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
- 10 ounces spaghetti
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 1 (5 ounce) package arugula, torn
- 2 tablespoons shaved Parmesan cheese, or more to taste
Instructions
- 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.
- 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.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 3