Tomato Arugula Pasta Recipe

Boil water and cook pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz pasta and cook until al dente according to package directions (usually 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside; keep the reserved water nearby.

Warm oil and cook garlic

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the 4 thinly sliced garlic cloves and cook, stirring frequently, until fragrant and just beginning to turn golden, about 1–1½ minutes. Do not let the garlic brown.

Add tomatoes

Add 2 cups diced ripe tomatoes and 1 cup halved cherry tomatoes to the pan. Cook, stirring occasionally, until the tomatoes begin to soften and release juices, about 4–6 minutes.

Season and simmer

Stir in 1 teaspoon red pepper flakes, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, ½ teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Reduce heat to medium-low and simmer gently for 2–3 minutes to let flavors meld.

Adjust texture

If the tomato mixture seems dry, add 2–4 tablespoons of the reserved pasta cooking water to loosen the sauce. The goal is a slightly saucy mixture that will coat the pasta.

Toss pasta with sauce

Add the drained pasta directly to the sauté pan with the tomato sauce. Toss or use tongs over low heat to combine. If needed, add more reserved pasta water, a tablespoon at a time, to create a silky coating, using up to the reserved amount.

Add arugula and finish

Remove the pan from heat and immediately add 4 cups packed fresh arugula and 1 tablespoon extra-virgin olive oil. Toss until the arugula wilts slightly from the residual heat (about 30–60 seconds). Stir in ½ cup grated Parmesan (if using) and ¼ cup torn fresh basil, if desired. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Serve

Divide the pasta among 4 plates (or bowls). Drizzle a little extra-virgin olive oil over each serving and sprinkle additional Parmesan if desired. Serve immediately.