Pasta With Arugula Purée And Cherry Tomato Sauce Recipes

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PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE



Pasta with Arugula Purée and Cherry-Tomato Sauce image

Provided by Evan Kleiman

Categories     Food Processor     Leafy Green     Nut     Pasta     Tomato     Lunch     Pine Nut     Arugula     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 13

For arugula purée
2 tablespoons pine nuts, lightly toasted and cooled
5 oz baby arugula, coarsely chopped (7 cups)
1/2 cup extra-virgin olive oil
1/2 oz finely grated Pecorino Romano
1 teaspoon salt
For cherry-tomato sauce
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed with side of a large knife
1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
3/4 teaspoon salt
1 lb dried fettuccine (not made with egg)
Accompaniment: grated Pecorino Romano

Steps:

  • Make purée:
  • Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
  • Make tomato sauce:
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
  • Cook and serve pasta:
  • Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

LEMONY PASTA WITH WILTED ARUGULA



Lemony Pasta with Wilted Arugula image

Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound short tubular pasta
3 ounces wild or baby arugula (3 cups)
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA



Orecchiette With Cherry Tomatoes and Arugula image

Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
¼ cup extra-virgin olive oil
3 cloves garlic, smashed
1¼ pounds large cherry tomatoes, halved
12 ounces dry orecchiette
2 cups, packed, arugula
Ground black pepper
½ cup freshly grated pecorino

Steps:

  • Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
  • Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
  • Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams

PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE



Pasta With a Cherry Tomato and Mascarpone Sauce image

Make and share this Pasta With a Cherry Tomato and Mascarpone Sauce recipe from Food.com.

Provided by Shuzbud

Categories     Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons olive oil
3 garlic cloves, crushed
2 lbs cherry tomatoes
1 onion, finely diced
salt, to taste
2 cups dry pasta (I use fusilli)
1/4 cup mascarpone cheese
2 tablespoons parmesan cheese, very finely grated
10 fresh basil leaves, finely chopped

Steps:

  • Heat the olive oil in a non-stick skillet, over a medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
  • When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
  • Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
  • After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
  • If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
  • Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.

ARUGULA PUREE



Arugula Puree image

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 4

2 3/4 teaspoons coarse salt
1 bunch arugula (about 3 1/2 ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper

Steps:

  • Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer arugula to the ice bath to stop cooking. Working in batches, remove arugula from ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
  • Transfer arugula to the jar of a blender. Add oil, remaining 1/4 teaspoon salt, and pepper; puree until mixture is smooth and resembles a thick pesto with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

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