Pasta With Tomatoes, Arugula And Goat Cheese
This delightful pasta dish is bursting with fresh flavors and vibrant colors. The tender pasta is tossed with peppery arugula and topped with juicy cherry tomatoes that have been quickly cooked to perfection. A generous sprinkle of goat cheese adds a creamy tang that ties everything together beautifully. Perfect for a quick and satisfying weeknight meal or a casual get-together with friends.
— Constant Cookbook
Ingredients
- 2 Tbs. plus 1/2 tsp. kosher salt
- 3/4 lb. cavatappi, fusilli or ziti
- 2 cups loosely packed arugula leaves (about 1/2 bunch)
- 1 Tbs. extra-virgin olive oil
- 2 cups grape or cherry tomatoes, stemmed
- 1 garlic clove, minced
- 1/4 cup crumbled fresh goat cheese
- Freshly ground pepper, to taste
Instructions
- Bring a large pot three-fourths full of water to a boil. Add the 2 Tbs. salt and the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.
- Just before the pasta is ready, in a large fry pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle them with the garlic. Keep the tomatoes moving until their skins crack, 1 to 3 minutes. Remove from the heat and season with the 1/2 tsp. salt. Spoon the tomatoes over the pasta.
- Dollop the goat cheese, 1 Tbs. at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1 or 2 Tbs., or more, of the cooking water if the pasta seems dry. Season with pepper and serve. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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