Are you ready to indulge in a delightful Italian dish that bursts with fresh flavors and is incredibly easy to prepare? Look no further than our Penne with Arugula and Tomatoes! In just 25 minutes, you can transform simple ingredients into a vibrant meal that will impress your family and friends. With the peppery kick of arugula, the sweetness of cherry tomatoes, and a touch of garlic, this pasta dish is not only a feast for the eyes but also a treat for the taste buds. Don't miss out on this culinary gem—read on to discover how to whip up this delicious recipe in no time!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 2 cups arugula
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil. The salt will enhance the flavor of the pasta as it cooks.
- Once the water is boiling, add the 12 oz of penne pasta. Cook according to the package instructions until al dente, usually about 11-13 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the other ingredients. Rinse the 2 cups of arugula under cold water and drain well. Set aside.
- Next, wash and halve the 2 cups of cherry tomatoes. You can use a sharp knife or simply press down gently with your palm to cut them in half.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Once the oil is shimmering, add the 3 cloves of minced garlic. Sauté the garlic for about 1-2 minutes until it becomes fragrant, being careful not to let it brown.
- After the garlic is fragrant, add the halved cherry tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained penne pasta to the skillet with the tomatoes and garlic. Toss everything together gently to combine, allowing the flavors to meld.
- If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Next, add the 2 cups of arugula to the skillet. Toss again until the arugula is wilted and mixed well with the pasta and tomatoes.
- Season the dish with salt and pepper to taste. Stir to combine all the flavors evenly.
- Once everything is well mixed and heated through, remove the skillet from heat.
- To serve, plate the penne with arugula and tomatoes, and generously sprinkle with freshly grated Parmesan cheese on top.
- Enjoy your delicious Italian penne with arugula and tomatoes, perfect for a quick and satisfying meal!
Tips
- Perfect Pasta: Always salt your water generously before boiling the pasta. This is crucial for enhancing the flavor of the penne.
- Timing is Key: Keep an eye on the pasta while it cooks; al dente is the way to go! Taste it a minute or two before the package time is up to ensure it’s just right.
- Garlic Gold: When sautéing garlic, remember that it can burn quickly. Stir it continuously for the best flavor without the bitterness of burnt garlic.
- Tomato Juiciness: Let the cherry tomatoes cook until they soften and release their juices; this will create a delicious sauce that clings to the pasta.
- Pasta Water Magic: Don’t forget to reserve some pasta cooking water! Adding it to your dish can help achieve the perfect creamy consistency.
- Freshness Matters: Use fresh arugula for the best flavor and texture. It wilts beautifully and adds a lovely peppery note to the dish.
- Cheese, Please: For an extra touch of flavor, use freshly grated Parmesan cheese instead of pre-grated. It melts beautifully and enhances the overall taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 5mg
