Spaghetti With Tomatoes Arugula Olives And Pangrattato Recipes

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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

PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

PASTA WITH TOMATOES AND ARUGULA



Pasta With Tomatoes And Arugula image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, pastas, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

6 ounces Vidalia or other sweet onion
1 tablespoon olive oil
3 medium-large, ripe field tomatoes
2 bunches arugula (1 1/4 cups)
12 ounces penne, fusilli, rigatoni or similar pasta
1/8 teaspoon salt, optional
Freshly ground black pepper

Steps:

  • For the pasta, bring water to a boil in a covered pot.
  • Chop onion finely and saute in oil in nonstick pan until very soft.
  • Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
  • Wash, trim and dry the arugula and chop coarsely.
  • Cook pasta according to package directions.
  • Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 5 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 9 grams

SPAGHETTI WITH TOMATOES, ARUGULA, OLIVES AND PANGRATTATO



Spaghetti with Tomatoes, Arugula, Olives and Pangrattato image

Spaghetti with Tomatoes

Provided by Mutti®

Yield 4-6 servings

Number Of Ingredients 17

Pangrattato
1/4 cup extra virgin olive oil
1 1/2 cup 2 ounces state country or souerdough bread, made into breadcrumbs
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper, or to taste
1 cup Italian parsley, roughly chopped
Zest of 1 lemon, finely grated
Sea salt and freshly ground black pepper
Pasta
3/4 pound spaghetti, linguine or other long pasta
1/4 cup olive oil
2 garlic cloves, finely chopped
1- 14 ounce can Mutti® Finely Chopped Tomatoes (Polpa)
1/3 cup pitted Kalamata olives, halved
1/4 teaspoon crushed red pepper, or to taste
1 cup baby arugula
Sea salt and freshly ground black pepper

Steps:

  • Pangrattato
  • Heat the olive oil in a skillet over medium heat. Sauté the breadcrumbs for 4 to 5 minutes or until just beginning to brown. Add the garlic and crushed red pepper and cook for another minute. Remove from the heat and mix in the parsley and lemon zest. Season to taste with salt and pepper and set aside.
  • Pasta
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  • While the pasta cooks, put the olive oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 2 minutes. Reduce the heat to low, add the tomatoes, olives, and crushed red pepper and bring to a simmer cooking until just warmed through; remove from the heat and add the arugula, stirring until it wilts. Season with salt and pepper to taste.
  • Drain the pasta, reserving ½ cup of the cooking water, and return the pasta to the pot. Add the tomato mixture and toss to combine well adding a bit of the reserved water if needed to loosen. To serve, top each plate of pasta with a generous sprinkling of the pangrattato.

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