I’ve been making this pasta since the girls were just babies–it’s the perfect pasta to throw together when it’s just too hot to deal with a bunch of ingredients.  Serve it warm  or room temperature.   The original recipe is from an old Tricia Guild decorating book, and the recipe is at the bottom.  (I know I’ve been too heavy on recipes lately, but I have one more great one, then I’ll get onto to something else.)

Start with cooking the pasta–I chose a whole grain penne.

Slice as many grape or cherry tomatoes as you like–

Grab a couple of big handfuls of arugula, or baby spinach if that’s what you have on hand–

Two or three cloves of garlic finely minced–that’s all–except a good shaving of fresh parmesan cheese on top.  Here’s the official recipe that I have adapted a bit.


Pasta of your choice

Sliced grape or cherry tomatoes

Arugula, or baby spinach

Garlic (2 or 3 cloves)

Paremsan to grate on top

Cook your pasta in plenty of salted boiling water.  Drain and set aside.  ( I add a splash of olive oil to the pasta to prevent it from getting sticky) Meanwhile, saute garlic in olive oil in a large skillet, then add tomatoes.  Let tomatoes heat through, I like mine to get a little soft.  Add arugula and cook until wilted.  Add pasta to skillet and toss ingredients together.  Put into pasta bowls, and grate fresh parmesan on top.  So easy!!