This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
555 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
Step 3
Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Ingredients
2 cloves garlic, minced
4 tablespoons olive oil
salt and freshly ground black pepper to taste
1 pint cherry tomatoes, halved
10 ounces spaghetti
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste
