Pasta à la Checca
A fresh and light Italian pasta dish featuring thin spaghetti tossed with multicolored cherry tomatoes, garlic, and olive oil, optionally topped with peppery arugula. This no-cook sauce lets the natural flavors of ripe tomatoes shine.
Ingredients
- •8 ounces thin spaghetti
- •2 pints cherry tomatoes
- •2 cloves garlic
- •4 tablespoons extra-virgin olive oil
- •1 cup fresh arugula
- •to taste kosher salt and black pepper
Cooking Instructions
- 1.
1. Cook the pasta until al dente.
10 min
- 2.
2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
5 min
- 3.
3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
2 min
- 4.
4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
3 min
- 5.
5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
2 min
