Pasta with Arugula and Tomatoes

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.

You will need:

• 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/Cooking Time: 20 mins/ Total Time: 25 mins

Servings: 3

Calories: 555.3