Easy summer pasta

Finally, local tomatoes are available. Find a pint of sweet cherry tomatoes at your farmers market, add a few other ingredients, and a simple, healthy and wonderful dinner is yours in minutes.

I found this recipe on the New York Times Cooking app among recipes offered by Martha Rose Shulman. She has mostly plant-based recipes. And to make it really easy, check out this blast-from-the-past video that shows how to halve cherry tomatoes. My wife and I made this along with corn on the cob — a truly tasty meal. This recipe could serve four if you use the full amount of pasta.

Servings: 2 to 4

Ingredients

  • 3/4 pound pasta, any shape
  • 1 pint cherry tomatoes, halved
  • 1 cup arugula, packed then chopped
  • 1 teaspoon balsamic vinegar
  • 1 large clove garlic, minced
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup grated parmesan, Romano, or pecorino
  • Salt and freshly ground pepper to taste

Directions

  1. Cook the pasta. 
  2. While the pasta is cooking, toss everything else but the cheese in a big bowl.
  3. Add salt and pepper to taste. 
  4. Mix in pasta when it is done. 
  5. Serve and top with cheese.

Nutrition Information (per serving)

For 4 servings. Does not include added salt

  • Calories: 430
  • Total fat: 11 g
  • Saturated fat: 2.5 g
  • Cholesterol: 5 mg
  • Sodium: 125 mg
  • Total carbohydrate: 65 g
  • Dietary fiber: 3 g
  • Sugars: 5 g
  • Protein: 14 g

Contributor

Preston Maring, MD