Pasta and Potatoes with Arugula and Cherry Tomatoes is one of the traditional dishes of Southern Italy. A part of the humble cuisine from when our grandparents had challenging lives with little to eat at home. Almost every household fortunately had a sack of potatoes, which were used not only with pasta but also with baked bread. Pasta and potatoes with arugula and cherry tomatoes is not only a delightful springtime dish but also a practical and quick solution that emphasizes genuineness.
However, potatoes are not as scarce in homes today as they once were. Fresh arugula is available in spring/summer, and it’s the perfect time to enjoy its maximum flavor.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 9 oz Pasta (ditalini shape)
- 3 Potatoes (medium)
- 6 Cherry Tomatoes
- 5 oz Fresh Arugula (cleaned)
- to taste Extra Virgin Olive Oil
- 1 clove Garlic
- to taste Black Pepper (ground)
Tools
- Pot
Preparation
Peel the potatoes, wash and cut them into small cubes. Put them in a pot with enough cold water to cook the pasta. Boil the pasta al dente for 6/7 minutes from boiling point.
Meanwhile, clean the arugula by removing any damaged leaves and wash it. Add a little oil and finely chopped garlic, and let it brown.
Then add the chopped cherry tomatoes and wilt the arugula for about five minutes, covered on low flame.
Drain the pasta. Mix with the sauce and serve the pasta and potatoes with arugula and cherry tomatoes, a fragrant and tasty dish.
Although this dish is typical of our grandparents’ cuisine, it remains relevant today. I still prepare it at least once a week, sometimes without the arugula.
Pasta and Potatoes with Arugula and Cherry Tomatoes
Tip for the pasta and potatoes with arugula and cherry tomatoes recipe: Add ground black pepper at the table if desired. Note: Cultivated arugula is less bitter than the wild variety, which has a slightly more tangy and intense flavor but is still pleasant. The wild arugula is indeed different. In conclusion, let’s rediscover the abandoned humble recipes that benefit our health. Also, take a peek on Pinterest by The Cook Who Recovers
