Arugula and Cherry Tomatoes Rigatoni
What could be simpler for a quick meal than pasta with tomato sauce? This recipe of Rigatoni with Arugula and Cherry Tomatoes is delicious and above all ultra simple and quick to make.
It’s one of my favorite dishes when I want a quick, vegetarian, light but nutritious meal!
Preparation of the tomato sauce
For this recipe of Rigatoni with Arugula and Cherry Tomatoes, I prepared my homemade tomato sauce. To make a tomato sauce for two people, you need:
- 1 small can of whole peeled tomatoes (400 g net)
- 1 onion
- 2 cloves of garlic
- 1 pinch of brown sugar
- salt and pepper
- olive oil
- herbs or spices according to your taste
So start by chopping the onion and garlic. Heat 2 tablespoons of olive oil in a saucepan. Then add the onions and brown them for a few minutes. Then add the garlic.
Once the garlic is lightly seared, add the whole peeled tomatoes. Add a pinch of brown sugar. Season with salt and pepper. You can add herbs such as thyme, rosemary, herbes de provences, laurel. If you wish to add fresh basil, add the basil leaves at the last moment, just before serving. For the recipe of Rigatoni with Arugula and Cherry Tomatoes, I chose to simply add basil at the end of the cooking.
Finally, simmer the tomato sauce for 15 to 20 minutes over low heat.
When making a tomato sauce, it all depends on the choice of tomatoes. Personally, I use canned whole peeled tomatoes because canned tomatoes save a lot of time: no need to blanch and then peel the tomatoes. In addition, canned tomatoes retain their nutrients and are therefore excellent for your health.
Be careful however to choose good quality cans and avoid the cheaper prices. Tomatoes will be tastier and sweeter compared to low quality cans where the tomatoes are sometimes so acidic that you have to add a lot of salt and sugar to make them taste good again!
Preparation of Arugula and Cherry Tomatoes Rigatoni
Step 1: Rigatoni
While the tomato sauce is simmering, cook the pasta water. Count about 100 g of dry pasta per person. I chose rigatoni type pasta but it is of course possible to replace it with spaghetti, penne, fusilini or other. Cook the pasta 1 minute less than indicated on the package.
Step 2: Arugula and Cherry Tomatoes
For the arugula, count a good handful, about 50 g per person. Rinse and dry on a paper towel. Cut a quarter of a dozen cherry tomatoes. Set the arugula aside for later and add the cherry tomatoes to the sauce.
Step 3: Basil
A few minutes before serving, add a few basil leaves to the tomato sauce.
My little secret to adding creaminess to the tomato sauce is to add cheese directly to the sauce so that it melts and mixes with the tomato. For this recipe, I had some feta cheese left over, this also works very well with grated parmesan cheese or mozzarella.
Step 4: Feta cheese
Add 30 g of feta cheese cut into small pieces to the tomato sauce. Mix well and let the cheese dissolve.
Step 5: Cooking water
Before draining the pasta, take 10 cl of the cooking water. Add this starchy water to the tomato sauce, this will give the sauce a nice consistency and allow it to bind better with the pasta.
Step 6: Serving
Drain the rigatoni and pour them directly into the pan with the tomato sauce, which is still cooking over a low heat. Add the arugula and mix well. Serve hot.
To finish, I like to add a last dash of extra virgin olive oil to give a nice shine to the dish and also for the taste!
If you liked this recipe, then you will certainly be interested in these other quick and healthy recipes too!
- Mushroom and Spinach Spaghetti
- Spinach, Feta, Pomegranate and Almond Salad
- Healthy Avocado and Tomato Toast
Feel free to leave me a comment if you liked this recipe or if you have any questions.
Arugula and Cherry Tomatoes Rigatoni
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Ingredients
- 200 g Rigatoni pasta
- 100 g of arugula
- 12 cherry tomatoes
- 30 g feta mozzarella or parmesan cheese
- 12 basil leaves
For the tomato sauce
- 1 can of whole peeled tomatoes 400 g net
- 1 onion
- 2 cloves of garlic
- 1 pinch of brown sugar
- salt and pepper
- olive oil
Instructions
For the tomato sauce
- Chop the onion and garlic. Heat 2 tablespoons of olive oil in a saucepan.
- Then add the onion and brown it for a few minutes. Then add the garlic.
- Once the garlic is lightly seared, add the whole peeled tomatoes. Add a pinch of brown sugar. Season with salt and pepper.
- Finally, simmer the tomato sauce for 15 to 20 minutes over low heat.
For the Arugula and Cherry Tomatoes Rigatoni
- While the tomato sauce is simmering, cook the pasta 1 minute less than indicated on the package.
- Rinse the arugula and dry on a paper towel. Cut the cherry tomatoes in half or quarter.
- A few minutes before serving, add the basil leaves, cherry tomatoes and feta to the tomato sauce. Cook for two minutes.
- Before draining the pasta, remove about 10 cl of the cooking water. Add this water rich in starch to the tomato sauce, this will give the sauce a nice consistency and will allow it to bind better with the pasta.
- Drain the rigatoni and pour them directly into the pan with the tomato sauce, which is still cooking over a low heat.
- Add the arugula and mix well. Serve hot.
- To finish, I like to add a last dash of extra virgin olive oil to give a nice shine to the dish and also for the taste!
