I don’t know about you, but in the summer time I start craving more fruits & veggies, & less meat. So I was so glad when I found this recipe, way back before I was pregnant with The Munchkin, when I was getting paid to stare at a computer screen for 40 hours a week & had time to peruse the deliciousness that is Serious Eats. I have since fallen way behind in my Serious Eats reading, much to the detriment of my weekly menu, but I’m managing. In fact, just now as I went there to find the link to the recipe, I found myself scanning a few of the eye-candy photos… It’s addictive.
Anyway, back to the pasta. This meal is light but satisfying, fresh, easy, colorful, & flavorful. I think we have all our bases covered there… Shall we begin?
- 1 pound pasta (I use whole-grain for added protein & fiber)
- 2 pints cherry tomatoes, rinsed
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (it’s just enough to add zing without too much heat)
- a few handfuls baby arugula
- grated Pecorino Romano cheese, to taste (no substitutions here; I’ve tried. You need the salty bite of the Pecorino Romano to complement the sweetness of the tomatoes.)
- salt, to taste (optional)
- Bring a large pot of salted water to boil. Meanwhile, halve or quarter cherry tomatoes.
- Add pasta to water & cook to al dente according to package directions. Once pasta has been added, heat oil in a large skillet over medium heat, then add garlic & red pepper flakes. Saute until fragrant, about 1 minute.
- Add tomatoes & saute, stirring frequently, until softened & skins are beginning to blister, about 5 minutes.
- Add arugula to pot of pasta water for last 2-3 minutes, then drain & return to pot.
- Toss tomatoes with pasta mixture, then transfer to pasta bowls & top with Pecorino Romano & salt, to taste.
Delicious! What’s your favorite light summer dish?