Pasta with Arugula, garlic fresh tomatoes and petals of fresh Parmesan cheese a great go-to when you have fresh ripe tomatoes. It has lots of flavor, the spicy crunch of the arugula, the garlic infused tomatoes, and the fresh petals of shaved parmesan cheese. It is an easy, fast, pasta. Fun to make with those artisan pasta shapes that you have always wanted to try!! For your “Meatless Monday”, Pasta with Arugula is a great dish to try. Let’s Cook!
Pasta with Arugula, Garlic Infused Tomatoes and Parmesan Cheese Petals
1/2 lb of Artisan Pasta (I used Fusilloni- large Fusilli)
2 Cups of fresh, ripe plum tomatoes chopped
2 large cloves of garlic pressed
2 tbls extra virgin olive oil
1-2 cups of fresh Arugula washed and dried
Parmesan Reggiano Cheese shaved to taste
Sea Salt and ground fresh pepper to taste
-Fill a pasta pot with water to boil
-add olive oil and garlic to a wok style pan and brown the garlic on low heat
-add the tomatoes, sea salt and ground pepper stir and cook for 5-10 minutes on medium/low heat (note- you want the tomatoes to break down a bit, but still retain some shape, the goal is to infuse the garlic flavor)
– Salt the boiling water, add the pasta and cook 1 minute less that the package indicates, you. will finish the pasta off with the tomatoes for it’s last minute of cooking.
-Mix well and continue cooking on a lively flame incorporating the tomatoes with the pasta
-Spoon the pasta onto the bed of Arugula and top with petals of parmesan cheese that you will make with a vegetable peeler
Serve and Enjoy