Simple, delicious, light, and perfect for Spring.
Pasta with Basil, Tomato, Arugula, and Pine Nuts
Simple, delicious, light, and perfect for Spring.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Calories: 594kcal
Ingredients
- 2 tbsp olive oil
- 2 peperoncino minced
- 1 medium shallot finely chopped
- 4-5 garlic cloves minced
- pinch of salt
- 1/2 tsp red pepper flakes
- 16 medium leaves basil approx.
- 1 1/2 lb. sliced tomatoes
- 2 cups packed arugula
- 1 lb. pasta
- 1/4 cup pine nuts toasted
- 2 tbsp grated parmesan cheese for serving
Instructions
- Bring a pot of water to boil.
- While you wait, start your sauce by heating the olive oil and butter over medium/medium-high heat until the butter is mostly melted. Add the peperoncino, shallot, garlic, salt, red pepper flakes, and basil.
- Once the garlic looks cooked but is not yet brown, add the tomatoes. taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar. Once the tomatoes are brought to temperature lower the heat to simmer and cover for 20 minutes. If a smoother consistency is desired, blend the sauce.
- Cook the pasta until al dente.
- Add the pasta to the sauce.
- Add the arugula. Toss/cook 1-2 minutes. Sprinkle with pine nuts and parmesan if you want and serve!
Nutrition
Calories: 594kcal | Carbohydrates: 95g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 62mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1850IU | Vitamin C: 30.7mg | Calcium: 93mg | Iron: 2.7mg
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