Penne With Tomato Mozzarella Arugula Pasta Recipes

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PENNE WITH ARUGULA AND TOMATOES



Penne with Arugula and Tomatoes image

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     Lunch     Arugula     Spring     Summer     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces penne, rigatoni or fusilli pasta
6 ounces arugula (about 6 bunches), tough stems trimmed, leaves scoarsely chopped
3/4 cup freshly grated Pecorino Romano cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.

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

PENNE WITH ARUGULA AND TOMATOES



Penne With Arugula and Tomatoes image

Make and share this Penne With Arugula and Tomatoes recipe from Food.com.

Provided by Bev I Am

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces rigatoni pasta or 12 ounces fusilli
6 ounces arugula, tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated pecorino romano cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat.
  • Add onion and sauté until tender, about 5 minutes.
  • Add garlic and sauté 1 minute.
  • Add tomatoes, herbs and sugar.
  • Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
  • Season to taste with salt and pepper.
  • (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Add arugula and cook until wilted, about 1 minute.
  • Drain.
  • Return pasta and arugula to pot.
  • Add sauce and toss to coat.
  • Season to taste with salt and pepper.
  • Divide pasta among plates.
  • Sprinkle with cheese and serve.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA



Penne with Sun-Dried Tomatoes and Arugula image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Pasta     Tomato     Picnic     Quick & Easy     Dinner     Arugula     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
  • Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
  • Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS



Penne with Baby Mozzarella, Tomatoes, and Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews)
4 sprigs fresh oregano
2 sprigs fresh thyme
1 clove garlic, smashed
1/2 teaspoon kosher salt, plus as needed
Freshly ground black pepper
1 pound baby mozzarella (boconccini), drained
2 tablespoons fruity extra-virgin olive oil, plus for drizzling
3 large ripe tomatoes (about 1 1/2 pounds)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup pitted kalamata olives

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
  • Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
  • Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

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