Pasta con Rucola e Pomodorini: A Flavorful Italian Delight

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Pasta con Rucola e Pomodorini

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Course Main Course

Cuisine Italian

Equipment

• Large pot, skillet, colander, mixing spoon, knife, cutting board

Ingredients

  

• Pasta: 400g spaghetti, penne, or your choice
• Cherry Tomatoes: 300g halved
• Arugula Rucola: 100g, washed and drained
• Garlic: 2 cloves minced
• Olive Oil: 4 tablespoons
• Salt: To taste
• Black Pepper: To taste
• Parmesan Cheese: 50g grated (optional)
• Red Pepper Flakes: A pinch optional, for heat

Instructions

 

• Cook the Pasta:
• Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Add the pasta and cook according to package instructions until al dente (usually around 8–10 minutes).
• Once cooked, reserve about a cup of pasta water, then drain the pasta in a colander and set aside.
• Sauté the Garlic and Tomatoes:
• In a large skillet, heat the olive oil over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
• Add the halved cherry tomatoes and cook for about 5 minutes, stirring occasionally until the tomatoes start to soften.
• Combine the Ingredients:
• Once the tomatoes are soft, add the cooked pasta to the skillet.
• Toss everything together, adding reserved pasta water gradually until you reach your desired consistency.
• Stir in the arugula, salt, and pepper. The heat will wilt the arugula slightly.
• Serve:
• Plate the pasta and finish with grated Parmesan cheese and a sprinkle of red pepper flakes if desired.
• Enjoy immediately!

If you’re in the mood for a quick, delicious Italian dish, Pasta con Rucola e Pomodorini is your go-to recipe! With its fresh flavors and vibrant ingredients, this pasta dish is not only easy to make but also incredibly versatile. Whether you’re hosting a dinner party or just cooking for yourself, this recipe will impress everyone at the table. Let me show you how I make this delightful dish from my own personal experience.

Notes on What to Expect

When making Pasta con Rucola e Pomodorini, expect a light, fresh dish that brings together the peppery flavor of arugula and the sweetness of cherry tomatoes. The simplicity of this recipe allows the quality of the ingredients to shine through, making it a fantastic choice for any occasion. Based on my overall experience, this pasta dish is a crowd-pleaser that’s quick enough for a weeknight dinner yet elegant enough for guests.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Time to Stand: 2 minutes
• Total Time: 22 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 320 per serving
• Cost of Ingredients: $10–$15
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, skillet, colander, mixing spoon, knife, cutting board.  Check out the right equipment and Ingredients that you need for making  Pasta con Rucola e Pomodorini here

Ingredients

• Pasta: 400g (spaghetti, penne, or your choice)
• Cherry Tomatoes: 300g, halved
• Arugula (Rucola): 100g, washed and drained
• Garlic: 2 cloves, minced
• Olive Oil: 4 tablespoons
• Salt: To taste
• Black Pepper: To taste
• Parmesan Cheese: 50g, grated (optional)
• Red Pepper Flakes: A pinch (optional, for heat)
•   Check out the right equipment and Ingredients that you need for making  Pasta con Rucola e Pomodorini here

Method

1. Cook the Pasta:
   • Fill a large pot with water, add a pinch of salt, and bring it to a boil.
   • Add the pasta and cook according to package instructions until al dente (usually around 8–10 minutes).
   • Once cooked, reserve about a cup of pasta water, then drain the pasta in a colander and set aside.
2. Sauté the Garlic and Tomatoes:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
   • Add the halved cherry tomatoes and cook for about 5 minutes, stirring occasionally until the tomatoes start to soften.
3. Combine the Ingredients:
   • Once the tomatoes are soft, add the cooked pasta to the skillet.
   • Toss everything together, adding reserved pasta water gradually until you reach your desired consistency.
   • Stir in the arugula, salt, and pepper. The heat will wilt the arugula slightly.
4. Serve:
   • Plate the pasta and finish with grated Parmesan cheese and a sprinkle of red pepper flakes if desired.
   • Enjoy immediately!

Variations

• Add Proteins: Consider adding grilled chicken, shrimp, or chickpeas for extra protein.
• Vegetable Boost: Throw in some sautéed bell peppers or zucchini for added color and nutrition.
• Gluten-Free Option: Substitute regular pasta with gluten-free pasta.
•   Check out the right equipment and Ingredients that you need for making  Pasta con Rucola e Pomodorini here

Tips and Substitutions

• Dairy-Free: Skip the Parmesan or use a dairy-free alternative.
• Herb Substitutions: If arugula isn’t available, try spinach or fresh basil for a different flavor profile.
• Storing Leftovers: This dish can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if needed.

Nutritional Information (per serving)

• Calories: 320
• Protein: 10g
• Fat: 14g
• Carbohydrates: 43g
• Fiber: 3g
• Sodium: 200mg

Troubleshooting Tips

• Pasta Sticking Together: Make sure to toss the pasta with a little olive oil right after draining.
• Too Dry: If the dish seems dry, add more reserved pasta water until it reaches the desired consistency.
• Too Salty: If you accidentally over-salt, add more pasta to balance the flavors.

Conclusion

Pasta con Rucola e Pomodorini is not just a meal; it’s a delightful experience that showcases the beauty of Italian cooking. With its fresh ingredients and simple preparation, it’s the perfect recipe for any skill level. So grab your ingredients and give it a try you won’t regret it! Enjoy every bite.