Pasta With Cherry Tomatoes and Arugula
  • ½ lb Spaghetti (this one's our favorite)
  • 1-2 cloves of Garlic, finely chopped
  • ¼ cup Olive Oil
  • 2-3 medium Tomatoes, sliced into small wedges or a box of cherry tomatoes sliced in halves
  • 1½ cups baby Arugula
  • Salt
  • Parmesan, for finishing
  1. Salt a large pot of water (it should taste like the ocean) and bring to a boil. Add the spaghetti and cook 1-2 minutes less than the time indicated on the package.
  2. Take the pan off the heat. Drain the pasta in a colander and set aside.
  3. Return the pan back to the stove on medium-low heat. Add the oil and garlic. Cook the garlic slightly, just until it begins to sizzle, and be careful not to burn it. You should be able to smell the garlic as it cooks in the oil. Remove from heat, add the pasta back to the pan, and toss to coat.
  4. Add the tomatoes, arugula, and salt to taste, then toss to combine.
  5. To serve, top with a few shavings of parmesan cheese.
This serves about four people, but you can add more tomatoes and arugula to bulk up the dish.
Recipe by The Taste Edit at