Pasta With Tomatoes And Arugula

By Marian Burros

Updated Feb. 1, 2023

Total Time
10 minutes
Rating
4(35)
Comments
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Featured in: PLAIN AND SIMPLE; Cool-Tomato Pasta

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Ingredients

Yield:3 servings
  • 6ounces Vidalia or other sweet onion
  • 1tablespoon olive oil
  • 3medium-large, ripe field tomatoes
  • 2bunches arugula (1¼ cups)
  • 12ounces penne, fusilli, rigatoni or similar pasta
  • ⅛teaspoon salt, optional
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

505 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 17 grams protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For the pasta, bring water to a boil in a covered pot.

  2. Step 2

    Chop onion finely and saute in oil in nonstick pan until very soft.

  3. Step 3

    Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.

  4. Step 4

    Wash, trim and dry the arugula and chop coarsely.

  5. Step 5

    Cook pasta according to package directions.

  6. Step 6

    Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.

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Ratings

4 out of 5
35 user ratings
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Comments

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Douglas Branch

Tasty, easy. Improved, I thought, by the addition of red pepper flakes and Italian seasoning. Tomatoes wee out of season. Canned worked nicely. And why not sprinkle with Parmesan?

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