Fusilli Pasta with Cherry Tomatoes and Arugula
A super healthy and quick dish that you will love.
Yield: 4 servings
Ingredients
- 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
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- ¾ pound Rustichella d’Abruzzo Fusilli
- ¼ cup freshly grated ricotta salata or Parmesan (more to taste)
Preparation
Step 1
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.
Step 2
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.
Courtesy NY Times Cooking
