//PASTA WITH ARUGULA AND CHERRY TOMATOES

PASTA WITH ARUGULA AND CHERRY TOMATOES

I am Italian, Spaghetti are always in stock in my house. Sometimes I am in a hurry, between classes, I go home for lunch, 1 hour of break and I am starving. These are the times in which I make pasta.
Ingredients for one person:

  • 2,50 oz or more of pasta, Spaghetti De Cecco or Linguine De Cecco are even better, like in the picture
  • 10 to 20 vine cherry tomatoes
  • One full hand sweet baby arugula, that you will cut clumsily
  • EVO oil, better from Italy
  • Parmiggiano reggiano cheese, PLEASE the AUTHENTIC one! it makes a big difference
  • Grinded black pepper
  • Salt, half tea spoon
  • Course sea salt for the cooking water of the pasta

Put to boil 32 oz of water in a deep pot, in the meantime cut in 4 parts the cherry tomatoes, put them into a saucepan with a tablespoon of water, cover the saucepan, reduce hit, let the cherry tomatoes just slightly cook for 5 minutes, not boiled nor fried. When the water boils put 2 tablespoon of coarse sea salt and immediately after add the Spaghetti or Linguine. Cook until suggested time. Be careful with the time of the pasta, I’ve noticed that in USA the cooking time is a little bit above the pasta “al dente” .Example, if the box says 10 minutes, cook 8-9 minutes instead. Drain pasta when it’s time, and dispose the spaghetti in a dish, add the cherry tomatoes, the arugula, previously cut,  1 ½ tablespoon of EVO oil and 2 tablespoon of shredded Parmiggiano Reggiano and mix well . Don’t use the already shredded cheese, please. The reason why everything is so good when you go to restaurants in Italy is because they do everything just in time and fresh with fresh ingredients.
This is an easy, light, fast dish, Enjoy!

Sono italiana, gli spaghetti non mancano mai a casa mia. Molto spesso pero’ si e’ di fretta e si ha tante fame, questi sono i momenti in cui un piatto di pasta occorre in aiuto.
Vediamo una ricetta facile ed estiva:

Ingredienti per una persona:
– 70 grammi di pasta o poco piu’, meglio se De Cecco, nella foto ci sono delle linguine
– 10-20 pomodorini dolci
– una manciata di rucola tagliata grossolanamente
– olio EVO
– pepe nero
– parmiggiano reggiano

Far bollire l’acqua per la pasta, circa un litro di acqua, nel frattempo tagliare in 4 i pomodorini e fateli saltare in una padella antiaderente con un po’ di olio e salate.
Buttate la pasta quando l’acqua bolle, e cuocetela secondo il tempo (considerate che per avere una pasta al dente italiana e siete in USA, ho notato che i tempi di cottura indicati nella confezione sono leggermente superiori a quelli per una pasta al dente. Esempio, se la confezione dice 10 minuti, fate cuocere 8-9).
Scolate la pasta, e disponetela in una terrina, aggiungete i pomodorini e la rucola fresca.
Mescolate bene, e unite due cucchiai di parmiggiano reggiano grattuggiato. Finite con del pepe nero.
E’ una pasta leggera, velocissima, pero’ avrete un pranzo o una cena completa.

By | 2018-01-04T18:11:21+00:00 October 31st, 2017|Categories: food|0 Comments

About the Author:

I am originally from Padua, a northeast city close to Venice. After working in customer service and marketing in Italy, when I moved to California I’ve changed completely my lifestyle and I’ve worked as ballet teacher, private cook, Pilates and Barre and TRX instructor.

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