Pasta with cherry tomatoes, arugula, and provolone.
Simple, quick, and delicious.
The Pasta with cherry tomatoes, arugula, and provolone is a very simple and fast dish to prepare, a dish rich in flavor and seasoning where the mix of ingredients combined in its abundant sauce makes it uniquely delicious. A perfect dish for the whole family, and if you have guests, you’ll impress them at the first taste. Try it and let me know 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz spiral pasta (rigatoni, mezzi rigatoni, penne rigate, etc…)
- 28 oz peeled tomatoes
- 5 cherry tomatoes
- 1 onion
- 1.76 oz arugula
- 3.5 oz mild provolone
- 3 tbsps provolone flakes
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste crushed dry chili pepper (you may also omit it)
Tools
- 1 Frying Pan
- 1 Lid
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Grater
Steps
Let’s prepare the ingredients for the sauce:
Peel and finely chop the onion.
Take the peeled tomatoes and cut them into small pieces.
Rinse the cherry tomatoes and cut them into quarters.
Cut the provolone into very small cubes.
Chop the arugula.
Once all the ingredients are ready, we can begin our quick preparation.
Place a pot with plenty of salted water on the stove over low heat to cook the pasta.
Put a drizzle of oil in a large pan, add the onion, a pinch of salt, chili pepper to taste, and a grind of pepper, stew the onion, stirring often. Once it becomes clear, almost transparent, add the chopped peeled tomatoes with their juice and the quartered cherry tomatoes.
Cover with a lid and cook over medium heat until the sauce is nicely thickened, stirring occasionally.
Once the sauce is cooked, adjust the salt (without overdoing it, as provolone will be added).
Stir, add the chopped arugula, stir again, and turn off the heat. At this point, add the provolone cubes and cover with a lid.
Cook the pasta in the boiling salted water until al dente (1.5 minutes less than indicated on the package), keep a little cooking water aside, and then drain it.
Add the pasta to the freshly prepared sauce, add some cooking water if needed, and finish cooking for a minute over low heat, stirring continuously.
Dish up immediately and serve each plate with the provolone flakes.
The Pasta with cherry tomatoes, arugula, and provolone is ready to be enjoyed… Enjoy your meal!
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