Al dente Rigatoni pasta combined with the tomato and arugula makes for both great taste and texture.
Ingredients: 12 oz. rigatoni pasta 10 oz. or a pint container of ripe cherry tomatoes 2 cups packed arugula, (about half of a 5 oz, bag), chopped coarsely 3 cloves garlic 4 tablespoons olive oil 3/4 teaspoon salt Freshly ground black pepper Fresh Parmesan for serving Directions: Saute the minced garlic in the olive oil, halve the tomatoes and add them with the salt and pepper, cover and cook on low for 10 to 20 minutes until the tomatoes have dissolved. Check and stir every 5 minutes or so to be sure the tomatoes don't stick to the pan. Turn off the heat until you are ready to go with the pasta. Cook the pasta in salted water "al dente", add it to the pan, turn heat on and stir to coat with the tomato mixture, then add the arugula. Cook a few seconds, just until the arugula wilts. Serve hot with Parmesan cheese on the side.
4 Comments
Buck
12/10/2017 05:08:37 am
Made this dish last night and I can't explain how good it was. Easy to make and bursting with flavor! Man oh man.
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Patrick
12/3/2018 12:57:31 pm
So easy to make, and just so dang tasty!
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Sam
12/9/2019 04:17:12 pm
My favorite weeknight quick pasta! So flavorful and painless to make.
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5/14/2020 02:53:26 am
To my amazing former neighbor, Tom
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