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Pasta with Arugula and Tomatoes

Rated as 5 out of 5 Stars

"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."
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25 m servings 555
Original recipe yields 3 servings


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  1. 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.
  2. 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.
  3. Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts

Per Serving: 555 calories; 21 76.8 15.6 3 130 Full nutrition

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Read all reviews 4
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This is a great, simple recipe. Be sure to heavily salt your pasta water (like sea water) and save some of that pasta water to add to the final dish as the starch will thicken things up. I used...

Light, fresh, delicious! I love the peppery flavor of arugula. Served with chicken piccata.

Great simple recipe. I added some red pepper flakes for a little kick and some basil for a little more depth of flavor. I also added pasta water to make it a little more brothy to enjoy all thes...

quick and easy - perfect pasta for a hot summer day