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
seeded diced plum tomatoes (small dice)
large garlic cloves, minced
extra virgin olive oil
crushed red pepper flakes
torn arugula leaves
burrata cheese torn in small pieces
A few fresh basil leaves (optional)
Salt and pepper to taste for finishing
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!