Pasta With Arugula And Tomatoes Recipes

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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

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 SALAD WITH ARUGULA AND SUN-DRIED TOMATOES



Pasta Salad with Arugula and Sun-Dried Tomatoes image

My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

Steps:

  • Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
  • Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
  • Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA



Pasta With Tomatoes, Smoked Bacon, and Arugula image

This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.

Provided by Roxygirl in Colorado

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 1/2 ounce) cans diced tomatoes with juice
7 tablespoons olive oil, divided
1 (28 ounce) can crushed tomatoes, with added puree
1 onion, chopped
6 slices thick-cut bacon, cut into 1/4 inch pieces
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups low sodium chicken broth
1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
1 (5 ounce) bag arugula (about 10 cups loosely packed)
1 cup parmesan cheese

Steps:

  • For sauce:.
  • Place diced tomatoes in a larger strainer set over large bowl.
  • Let stand 15 minutes.
  • Reserve juice.
  • Drizzle rimmed baking sheet with 2 tablespoons olive oil.
  • Spread tomatoes in a single layer on baking sheet.
  • Sprinklewith salt and pepper.
  • Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
  • Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
  • Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
  • Heat 2 tablespoons olive oil in large pot over medium heat.
  • Add onion and saute until browned, about 12 minutes.
  • Stir in reduced tomatoes and roasted tomatoes.
  • (Sauce can be made 3 days ahead.).
  • Cook bacon in heavy large skillet until crisp.
  • Transfer to paper towels to drain.
  • Pour off drippings from skillet.
  • Heat remaining 3 tablespoons oil in same skillet over medium heat.
  • Add garlic and red pepper and stir 1 minute.
  • Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
  • Stir in bacon.
  • Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
  • Toss until arugula wilts.

PASTA WITH ARUGULA AND PLUM TOMATOES



Pasta with Arugula and Plum Tomatoes image

Provided by Jamie Elizabeth Flick

Categories     Milk/Cream     Cheese     Dairy     Leafy Green     Pasta     Tomato     Quick & Easy     Parmesan     Arugula     Summer     Noodle     Simmer     Bon Appétit     New York

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 large garlic cloves, chopped
1 cup half and half
3/4 cup canned low-salt chicken broth
3 large bunches arugula, coarsely chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
1 pound gemelli, penne or fusilli pasta, freshly cooked
1 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
  • Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.

PASTA WITH SHRIMP, TOMATO, AND ARUGULA



Pasta with Shrimp, Tomato, and Arugula image

Categories     Milk/Cream     Onion     Pasta     Tomato     Appetizer     Quick & Easy     Shrimp     Arugula     White Wine     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound shrimp (about 12), shelled and deveined
2 large garlic cloves, minced
1/4 teaspoon dried hot pepper flakes, or to taste
1 onion, chopped fine (about 3/4 cup)
4 plum tomatoes, chopped (about 1 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
1/2 pound fettuccine or spaghetti

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.

PASTA WITH SHRIMP, TOMATOES AND ARUGULA



Pasta with Shrimp, Tomatoes and Arugula image

Categories     Pasta     Shellfish     Tomato     Vegetable     Quick & Easy     Shrimp     Arugula     Fall     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

12 ounces penne or other tubular pasta
3 tablespoons olive oil (preferably extra-virgin)
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
  • Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.

SPICY PASTA WITH TOMATOES AND ARUGULA



Spicy Pasta with Tomatoes and Arugula image

(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining.

Yield Makes 4 Servings

Number Of Ingredients 7

4 teaspoons pine nuts
2 large garlic cloves
2 cups coarsely chopped seeded tomatoes (about 1 pound)
2 tablespoons extra-virgin olive oil
1 large jalape&;ntilde;o chili, seeded, chopped
2 cups salad macaroni or other small tubular pasta
2 cups sliced arugula (about 2 large bunches)

Steps:

  • Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.

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