Pasta with arugula and cherry tomatoes is a very simple and tasty dish to prepare. It’s great both hot and cold, making it a perfect four-season dish. I also recommend it as a take-away lunch for the office.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Pasta with Arugula and Cherry Tomatoes
- 12 oz short pasta (any shape)
- 2 cups cherry tomatoes
- 5 oz canned tuna in oil (drained weight)
- 1 yellow onion (medium-small)
- 1 clove garlic
- 2 cups arugula
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
- 1 Pot
- 1 Salad Spinner for salads
Preparation of Pasta with Arugula and Cherry Tomatoes
Wash the cherry tomatoes and cut them in half or into pieces if they are large.
Drain the tuna from its conservation oil and flake it with a fork.
Peel the onion and slice it into rings. Then cut the rings in half.
Wash the arugula and dry it with a salad spinner.
In a large skillet, heat a few tablespoons of oil before adding the onion and a whole peeled garlic clove.
Let it wilt for 3/4 minutes over low heat, stirring often, then add the cherry tomatoes and a generous pinch of salt. Continue cooking for five minutes over low heat.
Finally, add the tuna and arugula, adjust the salt, and cook for another couple of minutes.
Meanwhile, cook the pasta in plenty of salted boiling water; drain it al dente and transfer it to the skillet with the sauce. Stir to mix all the ingredients well.
Divide the pasta with arugula and cherry tomatoes among individual plates and sprinkle it with freshly ground black pepper before serving. It’s great both hot and cold. Enjoy! Paola
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