Penne with Arugula and Tomatoes
Transform your weeknight dinner routine with this vibrant and easy-to-make Penne with Arugula and Tomatoes. Bursting with the bold flavors of peppery arugula, sweet cherry tomatoes, and fragrant garlic, this pasta dish is elevated with a touch of heat from red pepper flakes and a generous sprinkling of freshly grated Parmesan cheese. The al dente penne is perfectly coated in a light, flavorful sauce made with extra virgin olive oil and tomato juices, while fresh basil adds a delightful herbaceous finish. Ready in just 25 minutes, this recipe is perfect for busy evenings or a simple yet satisfying meal that feels gourmet. It's a wholesome, vegetarian-friendly option that pairs beautifully with a fresh side salad or crusty bread.
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Ingredients
- 12 oz penne pasta
- 3 tbsp extra virgin olive oil
- 3 pcs garlic cloves
- 2 cups cherry tomatoes
- 4 cups arugula
- 1 cup Parmesan cheese
- 0.25 tsp red pepper flakes
- 0 to taste salt
- 0 to taste black pepper
- 0.5 cup fresh basil leaves
Directions
Step 1
Bring a large pot of water to a boil. Add a generous amount of salt and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic cloves, minced, and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Step 3
Add the cherry tomatoes, halved, and sprinkle with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
Step 4
Reduce the heat to low and add the cooked penne to the skillet with the tomato mixture. Toss to combine, adding the reserved pasta water a tablespoon at a time to loosen the sauce if needed.
Step 5
Add the arugula to the skillet and gently toss until it wilts slightly, about 1-2 minutes.
Step 6
Stir in the freshly grated Parmesan cheese and red pepper flakes. Season with additional salt and black pepper to taste.
Step 7
Remove the skillet from heat and garnish the pasta with torn fresh basil leaves. Serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
| Serving size | (889.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2066.3 |
| Total Fat 78.1g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 88.9mg | 0% |
| Sodium 3045.0mg | 0% |
| Total Carbohydrate 272.3g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 9.6g | |
| Protein 80.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1095.7mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1790.2mg | 0% |
Source of Calories