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Author Notes: An easy to put together vegetarian pasta with peppery arugula and creamy burrata cheese. The barely cooked tomato and garlic add a nice punch. - inpatskitchen
- 1 cup seeded diced plum tomatoes (small dice)
- 2 large garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 6 ounces dry spaghetti
- 3 cups torn arugula leaves
- 4 ounces burrata cheese torn in small pieces
- A few fresh basil leaves (optional)
- Salt and pepper to taste for finishing
- In a small bowl combine the diced tomatoes, minced garlic, olive oil, salt, black pepper, crushed red pepper, oregano and basil. Park the bowl on the kitchen counter for about an hour (or more) to let the flavors mingle.
- When ready to cook, boil the spaghetti in salted water about 2 minutes shy of al dente. While the pasta is cooking, heat the tomato mixture in a large saute pan. Drain the pasta, saving about a cup of the cooking liquid. Add the pasta to the tomatoes and stir in the arugula leaves. Continue to cook, adding some of the pasta liquid, until the arugula has wilted. Off the heat, stir in the burrata and add the basil leaves and salt and pepper if needed.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Lettuce