Arugula, Artichoke, and Tomato Pasta

1

ABOUT THE RECIPE:

This supremely fresh-tasting pasta makes perfect weeknight fare. The steaming hot pasta cooks the tomatoes just enough to ensure that they’re bursting with flavor. I love to make this for company because most of the prep can be done beforehand and the colorful combination of veggies makes for an attractive presentation.

Makes 4 to 6 servings

2

INGREDIENTS:

1 pound whole-grain penne or fusilli pasta (use gluten-free, if needed)
2 medium ripe tomatoes, chopped
10 to 15 leaves fresh basil, very thinly sliced
1 clove garlic, minced
1 teaspoon Italian seasoning blend
1⁄2 teaspoon sea salt
Several grinds freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more as needed
1 bunch baby arugula (about 4 ounces), washed, dried, and destemmed
1 jar (about 6 ounces) marinated (or water-packed) artichoke hearts, drained and roughly chopped

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne or fusilli. Decrease the heat to medium-low and cook, stirring occasionally, until tender but still firm.

4

Meanwhile, put the tomatoes, basil, garlic, Italian seasoning, salt, and pepper in a bowl large enough to also accommodate the cooked penne or fusilli. Stir gently until well combined. Drizzle in 1 tablespoon of the oil and stir gently until the tomatoes are evenly coated. Coarsely chop the arugula and put it on top of the tomato mixture. Chop the artichoke hearts and put them in a small bowl.

5

Drain the penne or fusilli and immediately pour it over the tomato mixture. Drizzle with the remaining tablespoon of oil and toss gently until thoroughly combined. Gently stir in the artichoke hearts. Taste and add more olive oil, salt and/or pepper to taste. Serve immediately. Alternately, cover and refrigerate for 6 to 8 hours (or overnight) and serve cold.

Ingredients

Directions

1

ABOUT THE RECIPE:

This supremely fresh-tasting pasta makes perfect weeknight fare. The steaming hot pasta cooks the tomatoes just enough to ensure that they’re bursting with flavor. I love to make this for company because most of the prep can be done beforehand and the colorful combination of veggies makes for an attractive presentation.

Makes 4 to 6 servings

2

INGREDIENTS:

1 pound whole-grain penne or fusilli pasta (use gluten-free, if needed)
2 medium ripe tomatoes, chopped
10 to 15 leaves fresh basil, very thinly sliced
1 clove garlic, minced
1 teaspoon Italian seasoning blend
1⁄2 teaspoon sea salt
Several grinds freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more as needed
1 bunch baby arugula (about 4 ounces), washed, dried, and destemmed
1 jar (about 6 ounces) marinated (or water-packed) artichoke hearts, drained and roughly chopped

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne or fusilli. Decrease the heat to medium-low and cook, stirring occasionally, until tender but still firm.

4

Meanwhile, put the tomatoes, basil, garlic, Italian seasoning, salt, and pepper in a bowl large enough to also accommodate the cooked penne or fusilli. Stir gently until well combined. Drizzle in 1 tablespoon of the oil and stir gently until the tomatoes are evenly coated. Coarsely chop the arugula and put it on top of the tomato mixture. Chop the artichoke hearts and put them in a small bowl.

5

Drain the penne or fusilli and immediately pour it over the tomato mixture. Drizzle with the remaining tablespoon of oil and toss gently until thoroughly combined. Gently stir in the artichoke hearts. Taste and add more olive oil, salt and/or pepper to taste. Serve immediately. Alternately, cover and refrigerate for 6 to 8 hours (or overnight) and serve cold.

Arugula, Artichoke, and Tomato Pasta
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