Fresh, simple pasta dishes are a perfect example of how a few quality ingredients can create something truly delicious. This penne with tomatoes and arugula is light, vibrant, and full of natural flavors. It’s an ideal meal for a quick lunch or dinner when you want something satisfying but not too heavy.
Penne with Tomatoes and Arugula: Recipe
This recipe is light and refreshing, perfectly combining fresh arugula, juicy tomatoes, and pasta. Arugula adds a pleasant and slightly bitter flavor, while the tomatoes provide juiciness.
Ingredients (for 4 servings)
- 400 g penne pasta
- 300–400 g cherry or regular tomatoes
- 100–150 g fresh arugula
- 2–3 cloves garlic
- 5 tbsp olive oil
- Lemon juice (from half a lemon)
- Grated Parmesan cheese
- Salt, pepper
- Mustard seeds (optional)
Preparation
- Wash the tomatoes and cut them into small cubes. If using cherry tomatoes, simply cut them in halves or quarters. Finely chop the garlic. Wash and dry the arugula.
- Bring salted water to a boil in a large pot and cook the penne pasta according to the instructions on the package (usually 10–12 minutes). Drain, reserving about half a cup of the pasta cooking water.
- In a large pan or bowl, mix the chopped tomatoes, minced garlic, olive oil, lemon juice, salt, and pepper. If desired, add some mustard seeds for extra flavor and texture.
- Add the still-hot cooked pasta to the tomato mixture and mix well. The tomatoes will soften slightly from the heat of the pasta and release their juices. If the dish seems too dry, add a little of the reserved pasta cooking water.
- Finally, mix in the fresh arugula — it will wilt slightly from the heat of the pasta but remain crisp. Stir well.
- Serve immediately, generously sprinkled with grated Parmesan cheese. You can also add freshly ground black pepper and a drizzle of good-quality olive oil.