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.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

555 calories; protein 15.6g; carbohydrates 76.8g; fat 21g; cholesterol 2.9mg; sodium 130.5mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/16/2019
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 chopped tomatoes, skipped the parmesan and this tasted great. In a pinch, you can throw everything together in one pot and the pasta and other ingredients will all cook together (start with cold salted water, less water than you'd usually use), just stop cooking with the pasta is to your liking, less than the usual time. You could also use chicken broth in place of the salted water and then salt to taste. Read More
(1)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
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 chopped tomatoes, skipped the parmesan and this tasted great. In a pinch, you can throw everything together in one pot and the pasta and other ingredients will all cook together (start with cold salted water, less water than you'd usually use), just stop cooking with the pasta is to your liking, less than the usual time. You could also use chicken broth in place of the salted water and then salt to taste. Read More
(1)
Rating: 5 stars
05/21/2020
Added mushrooms for extra texture and flavor. Mash some of the tomatoes to release juice for a saucier taste. Read More
Rating: 5 stars
07/31/2018
quick and easy - perfect pasta for a hot summer day Read More
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Rating: 5 stars
12/05/2019
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 these flavors. Read More
Rating: 5 stars
02/15/2020
Light, fresh, delicious! I love the peppery flavor of arugula. Served with chicken piccata. Read More