The spaghetti with cherry tomatoes and arugula are one of those dishes that taste like home, summer, and light days, when you crave something tasty without spending hours in the kitchen.
It is a simple recipe, sure, but that’s where its strength lies. Because when the flavors are authentic, you don’t need to add anything else. Let the extra virgin olive oil slowly heat with a clove of garlic, while the cherry tomatoes melt in the heat, releasing all their sweet and intense flavor. The arugula, added only at the end, gives that unexpected touch: slightly spicy, fresh, almost herbaceous.
This is a perfect save-the-day dish, ideal when I want to bring something simple yet surprising to the table. And every time I make it, someone always asks me for the recipe, as if there were some secret behind that aroma.
The secret, perhaps, is just this: choosing good ingredients, letting your senses guide you, and cooking with love.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 278.92 (Kcal)
- Carbohydrates 38.98 (g) of which sugars 14.49 (g)
- Proteins 7.17 (g)
- Fat 10.57 (g) of which saturated 1.46 (g)of which unsaturated 0.41 (g)
- Fibers 3.24 (g)
- Sodium 797.71 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with Cherry Tomatoes and Arugula
- 12.7 oz spaghetti
- 1.3 lbs cherry tomatoes
- 1.8 oz arugula
- 1 clove garlic
- 3 pinches salt
- 3 tablespoons extra virgin olive oil
Preparation of Spaghetti with Cherry Tomatoes and Arugula
In a large pot, bring plenty of salted water to a boil to cook the pasta.Pour three tablespoons of extra virgin olive oil in a pan; when it is hot, add the garlic clove and let it brown. Add the cherry tomatoes, previously washed and diced, and salt. Cook them for about ten minutes over moderate heat.
Meanwhile, cook the spaghetti and drain them well. Add them to the pan with the cherry tomatoes; and cook for 2-3 minutes over high heat.Then, add the arugula, previously well washed and dried. Serve immediately
Preservation of Pasta with Cherry Tomatoes and Arugula
Spaghetti with cherry tomatoes and arugula are best eaten freshly made, with arugula still fresh and cherry tomatoes soft but not mushy. However, if there’s any leftover, you can store it in the fridge for up to 1 day, in an airtight container.
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FAQ
Can I use another type of pasta instead of spaghetti?
Yes! Linguine, trofie, or fusilli also pair well with this simple and tasty sauce.
Can I enrich the dish with other ingredients?
For a richer version, you can add parmesan shavings, diced mozzarella, or even taggiasca olives. It’s all about finding your perfect balance.
Can it be prepared in advance?
You can prepare the sauce in advance (sautéed cherry tomatoes with garlic and oil) and cook the pasta at the moment, adding the arugula only at the end, to keep it fresh and fragrant.
Is it a vegan recipe?
Absolutely yes! Spaghetti with cherry tomatoes and arugula is naturally vegan, as long as you choose egg-free pasta.
