Pappardelle with Cherry Tomatoes, Arugula and Mozzarella

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 14 oz. dried papparedelle
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 12 oz. cherry tomatoes, halved
  • 3 oz. arugula leaves
  • 10.5 oz. mozzarella cheese, drained and cubed
  • Salt and pepper
  • Grated Parmesan, to serve

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil and cook for 8 to 10 minutes, or as directed, until tender but still firm to the bite.

  2. Meanwhile, heat the oil in a skillet over medium heat and fry the garlic, stirring, for 1 minute, without browning.

  3. Add the tomatoes, season well with salt and pepper, and cook gently for 2 to 3 minutes, until softened.

  4. Drain the pasta and stir into the skillet. Add the arugula leaves and mozzarella, then stir until the leaves wilt.

  5. Serve the pasta in wide dishes, sprinkle with Parmesan.

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