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Arugula and Cherry Tomatoes Rigatoni

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5 of 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Plat principal
Cuisine Italienne
Servings 2
Calories

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!
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!