in Italy

Spaghetti with arugula and mozzarella

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Ingredients for 2 servings:

  • 1 bag of mozzarella
  • 1 handful of arugula
  • 3 tbsp olive oil
  • 1 bowl of cherry tomatoes or larger tomatoes, cut into pieces
  • Parmesan
  • 300 g pasta (spaghetti, linguine or bavette)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat a pan with olive oil. Add sliced ​​or diced tomatoes to the medium-hot oil, along with a knob of butter for a finishing touch. Season and keep warm. Meanwhile, cook your pasta according to the instructions. Cut the mozzarella into fine cubes or strips. Wash, trim, and dry the arugula. When the pasta is cooked, drain. Add a splash of olive oil to prevent it from sticking. Quickly serve on plates or in a bowl, mix in the tomatoes, arugula, and mozzarella, and finish with grated or very thinly sliced ​​fresh Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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