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5 from 6 votes

Pasta with Basil, Tomato, Arugula, and Pine Nuts

Simple, delicious, light, and perfect for Spring.
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 594kcal
Author Candice


  • 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


  • 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!


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