Spaghetti with Sun-Dried Tomato and Arugula

Name: Spaghetti with Sun-Dried Tomato and Arugula
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz spaghetti; 3 tbsp sun-dried tomatoes in oil; 3 cloves, minced garlic; 2 tbsp extra virgin olive oil; 2 cups, roughly chopped arugula; 1/4 tsp red pepper flakes; 1 tsp salt; 1/4 cup, grated Parmesan cheese

Vibrant pasta featuring al dente spaghetti tossed in a rich tomato oil sauce with fresh arugula for a peppery kick.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

12 oz spaghetti
3 tbsp sun-dried tomatoes in oil
3 cloves, minced garlic
2 tbsp extra virgin olive oil
2 cups, roughly chopped arugula
1/4 tsp red pepper flakes
1 tsp salt
1/4 cup, grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a rolling boil (add 1 tsp salt). Cook 12 oz spaghetti for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
Step 3: Add 3 tbsp sun-dried tomatoes (with oil) to the skillet and cook for 2 minutes, stirring to combine.
Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss for 2 minutes until the sauce coats the pasta.
Step 5: Stir in 2 cups chopped arugula and cook for 1 minute until wilted.
Step 6: Transfer to a serving dish, top with 1/4 cup grated Parmesan, and serve immediately.