Pasta with cherry tomatoes, tuna, and arugula is a light, quick, and easy-to-make cold pasta dish. In this case, the pasta is served cold, like a salad, but you can also prepare the sauce by cooking it and adding the arugula only at the end. I used penne rigate as the pasta type, but you can choose any shape you prefer. The penne are seasoned raw with cherry tomatoes, natural tuna, arugula, and extra virgin olive oil.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz cherry tomatoes
- 2.8 oz penne rigate (or another type)
- 1.4 oz natural tuna (drained)
- to taste arugula
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pot
- Colander
- Cutting board
- Knife
- Bowl
Preparation
To prepare the pasta with cherry tomatoes, tuna, and arugula…
First, heat the water to cook the pasta. When it boils, add the penne rigate (or another type) and cook according to the package instructions.
While the pasta cooks, wash and cut the cherry tomatoes in half, then place them in a bowl or salad bowl.
Then add the drained natural tuna and mix.
When the pasta is cooked, drain it and rinse under cold running water to stop the cooking, then add it to the bowl with the cherry tomatoes and tuna.
Add the washed and dried arugula (if using packaged arugula, it’s ready to use), season with extra virgin olive oil, salt, and pepper. Mix one last time and serve.
Variations
You can replace the natural tuna with tuna in oil, without adding additional extra virgin olive oil.
Cherry tomatoes can be replaced with small grape tomatoes or another type of tomato cut into cubes.
