Spaghetti with Arugula and Tomatoes

Spaghetti with Arugula and Tomatoes


Serves 4

  •     4 cups stemmed arugula leaves

  •     3 tablespoons extra-virgin olive oil

  •     2 medium garlic cloves, minced

  •     3 medium, ripe tomatoes, cored and cut into 1/2-inch cubes

  •     Kosher salt

  •     1 pound spaghetti


  1.     Cook the pasta according to the directions on the package.

  2.     Wash and dry the arugula. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.

  3.     In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.

  4.     Toss the cooked pasta and tomato sauce with the arugula, mixing until the arugula wilts. Divide among individual bowls, and serve immediately.

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