Cooking cherry tomatoes and arugula with penne pasta is a delightful and simple dish that brings together the freshness of cherry tomatoes, the peppery flavor of arugula, and the comforting texture of penne pasta. This dish is not only delicious but also quick to prepare, making it perfect for a weeknight dinner.

Ingredients

• Cherry Tomatoes: These small, round tomatoes are known for their sweet and juicy flavor. They add a burst of freshness and color to the dish.
• Arugula: Also known as rocket, arugula has a distinctive peppery taste that complements the sweetness of the cherry tomatoes. It is rich in vitamins A, C, and K.
• Penne Pasta: Penne is a type of pasta with cylinder-shaped pieces. It is perfect for holding onto sauces and ingredients, making each bite flavorful.
• Garlic: Adds a wonderful aroma and depth of flavor to the dish.
• Olive Oil: Used for sautéing the garlic and tomatoes, it adds a rich and smooth texture to the dish.
• Parmesan Cheese: Aged cheese that adds a salty and nutty flavor, enhancing the overall taste of the pasta.

Steps Involved

1. Cook the Penne Pasta: Begin by boiling a pot of salted water. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Sauté the Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the cherry tomatoes and cook until they start to soften and burst.
3. Combine Pasta and Arugula: Add the cooked penne pasta to the skillet with the tomatoes. Toss to combine. Add the arugula and cook for another 1-2 minutes until it wilts.
4. Season and Serve: Season with salt and pepper to taste. Serve the pasta in bowls and top with freshly grated Parmesan cheese.

Cherry Tomatoes and Arugula Pasta

Author: Anupama Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Dinner, Lunch Recipe Keys: Quick Meals

Print Recipe

Cherry Tomatoes and Arugula with Penne Pasta

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Servings

• 200 gram Penne Pasta
• 2 cup Cherry Tomato, Halved
• 2 cup Arugula
• 2 Clove Garlic, Minced
• 2 tbsp Olive Oil
• Salt And Pepper To Taste
• Grated Parmesan Cheese For Topping

Instructions

1. Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the cherry tomatoes to the skillet and cook until they start to soften and burst.
   
4. Add the cooked penne pasta to the skillet and toss to combine.
5. Add the arugula and cook for another 1-2 minutes until it wilts.
   
6. Season with salt and pepper to taste.
7. Serve in bowls and top with freshly grated Parmesan cheese.
   

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