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Rigatoni with Tomato and Arugula

11/27/2018

4 Comments

 
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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.

Reply
Patrick
12/3/2018 12:57:31 pm

So easy to make, and just so dang tasty!

Reply
Sam
12/9/2019 04:17:12 pm

My favorite weeknight quick pasta! So flavorful and painless to make.

Reply
Barbara Stevens link
5/14/2020 02:53:26 am

To my amazing former neighbor, Tom

These recipes are so delicious. Last week I made 5 of them, each different and better in some way. This week I am doing the same.
My favorite? I don’t know yet but will let you know.

I passed this website on to Robin and Morgan and am sure you will probably hear from them too.

Having this your special kind of creative cooking to do during this quarantine is wonderful, Tom. Thanks

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    Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. (And no advertising.)
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