Quick Pasta with Arugula (Print Version)
# Ingredients:
→ Pasta & vegetables
01 -
250g spaghetti
02 -
2 handfuls fresh arugula (rocket)
03 -
2 handfuls cherry tomatoes
04 -
2 garlic cloves, finely minced
→ Seasonings & oils
05 -
High-quality extra virgin olive oil for cooking
06 -
A pinch of red pepper flakes
07 -
Sea salt
08 -
Freshly ground black pepper
09 -
Balsamic glaze, for drizzling (optional)
→ For topping
10 -
1 ball of burrata cheese per person (or freshly grated Parmesan as an alternative)
# Instructions:
01 -
Thoroughly wash the arugula and remove any large stems. Quarter the cherry tomatoes. Peel and finely mince the garlic cloves. If using burrata, drain it in a colander to remove excess liquid.
02 -
Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
03 -
In a large skillet, heat a good glug of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing just until fragrant, about 30 seconds (be careful not to burn the garlic). Add the quartered tomatoes and cook for 1-2 minutes until they just begin to soften. Deglaze the pan with a splash of the reserved pasta water, then season with salt and pepper.
04 -
Add the drained pasta directly to the skillet with the sauce. Toss in the fresh arugula and mix everything together, adding a bit more pasta water if needed to create a silky sauce that coats the pasta. Divide between plates and top each serving with a ball of burrata (or sprinkle with freshly grated Parmesan). Finish with a light drizzle of balsamic glaze if desired.
# Notes:
01 -
The pasta water should taste as salty as seawater - this seasons the pasta from within.
02 -
Always save some pasta cooking water - its starchiness helps create a silky, cohesive sauce.
03 -
Add the burrata right before serving so it stays cool and creamy against the warm pasta.